Typically I’m a basil pesto kind of girl. I’ve been known to make an arugula pesto or swiss chard pesto on the occasion but I find it hard to beat a basil variety. But what’s a girl to do when she has more cilantro than she knows what do with growing in her garden? I have about 10 plants growing, each over 2 feet tall and about to bolt. I gave tons away but I still had plenty more than I could eat on tacos or in salads. So I stepped outside my usual and made a batch of pesto. I was weary going in to it. Extremely weary. I picked the cilantro and let it sit in my fridge for 3 days before I fully committed. Pecorino romano cheese and cilantro don’t sound like to flavors that should be mixed. But I went for it and was pleasantly surprised. Actually really really surprised at how good it tasted. Total win!
I used walnuts since they are my go to for pesto these days. I don’t always have pine nuts on hand and I like the texture and taste walnuts add. Otherwise I kept it pretty standard.. garlic, pecorino romano, lemon juice, salt, pepper, and olive oil. My plan is to make cilantro pesto grilled chicken. Stay tuned as I will be sure to share!