Ginger Cilantro Pesto
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Credit: Elizabeth Mikesell, CEC, AAC, Chef & Child, Special Programs Ambassador
Chef & Child Ingredient of the Month, April 2014
8 oz. Cilantro picked and washed
4 oz. Jalapeno, seeded and chopped
4 oz. ginger, chopped
4 oz. garlic, chopped
8 oz. Green onions, chopped
2 cups Vegetable oil
Salt and pepper to taste
1. Zest the limes. Cut them in half and juice them.
2. Combine lime zest and juice with the remaining ingredients food processor bowl and pulse until well-combined. Do not over process as this will cause the sauce to discolor.
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