Worth a trip

Culantro Pesto

Name: Culantro Pesto
Cuisine: latin_american
Ingredients: 2 garlic cloves; 1/2 teaspoon salt, plus more to taste; Freshly ground black pepper; 2 tablespoons pine nuts; 2 tablespoons olive oil; 1 cup packed fresh culantro leaves; 1/3 cup grated Parmesan and/or Pecorino Romano cheese

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Combine the garlic, salt, pepper to taste, and pine nuts in a food processor. Add the oil and culantro and process until smooth. Add the cheese and pulse to incorporate. Store in an airtight container until ready to use, up to 1 week in the refrigerator or 4 months in the freezer.

Recipes sourced from Epicurious.com.

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