Friday, March 30, 2012

Cilantro Scallion Pesto

1 bunch green onions, whites and greens
1 bunch cilantro, leaves pulled from stems
1 clove garlic
juice of 1/2 lime
1/8-1/4 cup olive oil
optional: 1 TBSP sunflower kernals

Rough chop onions, cilantro, and smash garlic. Combine in food processor with kernals (if using) lime juice and 1/8 cup oil to start and pulse until it forms a paste. If it is too thick, slowly stream up to another 1/8 cup of oil.

This is delicious over grilled fish or chicken, and mixed into sour cream  for a quick condiment or mixed with a little mayo for a sandwich spread.

Store in a container in the fridge for a week or two, or freeze small portions (like ice cubes) in the freezer.

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