Happy Friday! The weather is getting warmer everyday here in North Carolina, and as a result, I’m constantly finding myself in the mood for light, fresh dinners. Over the last few months, I’ve also found myself experimenting with different homemade sauces (most recently pizza sauce and marinara sauce), so it almost seems natural to delve into the pesto world next.
This the first time I’ve had pesto without basil in it, and I have to say – I think I like using cilantro as a base for it even better than basil. It really has a nice little kick, and it was perfect spread over some grilled chicken. This winter girl is actually looking forward to summer if it involves fresh and delicious meals like these!
Makes about 3/4 cup
1/2 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh parsley leaves
2 garlic cloves
1/4 cup Parmesan cheese, shredded
2 tbsp pistachios
1/4 tsp salt
1/4 cup olive oil
Adapted from Southern Living Easy Entertaining