Pesto, Pesto is always be my favourite, it is so versatile at least for me and from what I learned the variant can be limitless. Even for the traditional recipe it is only consist, Pine nut, Basil, garlic, olive oil, parmesan cheese (Parmigiano if you want to be even more original) and a pinch of salt, it is simple quick recipe and delicious.

Me myself, already tried several by replacing the nut with all I got in hand, adding some parsley, adding some avocado (hmm it is super delicious to add some avocado in the pesto, it creating super creamy texture in the pasta). I once remember having dinner in the Italian restaurant back in Jakarta, and I remember order spaghetti with avocado pesto and serve with shrimp scampi. I love the dish so much that I want to re-create it myself. What I love about Italian cuisine is the simplicity and deliciousness of the dishes that give me like big hug and hearty feeling, and the strictness for some recipe it feel like hhmm what to say, like school rule that you have to follow, but I am rebellious and always curious how if I add this and replace this to that haha. But overall I’ll follow the rule the best as I could.

And this time, I have a bunch cilantro in my fridge that desperate want to be touch haha. Its been sitting there for a while, and I have to use it. Honestly, I don’t really like the taste of edgy cilantro, I just use it so little to gave infuse to some my asian cooking. But I am curious how if use it for pesto even though not so optimist with the outcome, I have a plan to use it as a dressing for my half boiled egg, serve it to a melted egg yolk some stir-fried veggie and toast, hmm have you imagine it in mind? droolinggg. And it turn out so beautiful, and the cilantro taste become milder and subtle, with sharp touch of lime. From this recipe, I got enough leftover to dress my pasta for today breakfast, and my daughter loving it, she is Italian food addict, anytime I cooked Italian food she will always can’t get enough, like today, she ask for another pasta with pesto for dinner.

Here all you need (I omit the cheese to make vegan version)

CILANTRO PESTO

INGREDIENT

• 1 clove garlic
• handfull of cilantro
• handfull of almond
• juice from 1/2 lime, approximately 1 tbs
• pinch of salt
• 3-4 tbs extra virgin olive oil (you can add more if you want to have more runny texture, I want to have more paste texture because I want the leftover for breakfast pasta)

HOW TO

Mix all ingredient in food processor or blender, blitz them until it perform paste. easy peasy. Ready to serve, you can spread it for toast, bread or dress the pasta. Recipe that suit for messy morning and you running out of time.