Comments on: I Dunno, Lad, But It’s Green….(Cilantro Pesto)

By: Shreela

Shreela — Tue, 17 Jul 2012 21:28:33 +0000

I enjoyed this post, since I find different kinds of pesto sauces fun. I missed growing annuals last spring, so I’ll have to wait until next spring before I can try out nasturtium flower pesto. I look forward to seeing what you come up with the tulsi.

By: Barbara

Barbara — Tue, 17 Jul 2012 16:37:51 +0000

Lorena–would you like me to make a tulsi pesto with Indian flavors? I can give it a shot–I grow tulsi in my garden. I might mix some fenugreek (methi) greens in as well.

Give me a while and I’ll experiment and get back with you.

By: Barbara

Barbara — Tue, 17 Jul 2012 16:36:20 +0000

Good thought, John. Jan–I like John’s suggestion, but may I also suggest you try a few black walnuts? Toast them first, and go sparingly because they are strongly flavored, but then, that will help them stand up to the already strong flavors involved in the sauce.

Laura–I knew you’d like it. The anchovy paste is what I used because I’m now allergic to shrimp. It really does a great stand in for the Parmesan cheese, which you cannot really taste as a separate ingredient anyway–it just adds the umami kick.

By: John Murphy

John Murphy — Tue, 17 Jul 2012 16:33:24 +0000

For those who want nuts but not pine nuts, I highly recommend pistachios. They help keep it green, too!

By: Laura B.

Laura B. — Tue, 17 Jul 2012 15:28:31 +0000

Oh wow, that’s definitely what I was thinking of! Thanks for the recipe–that’ll eliminate some of the trial-and-error of proportions.