Pesto is a condiment that is versatile and easy to make. Serve with warm toasty bread or spread it on your favorite sandwich to add a punch of flavor. During the winter months, we recommend adding a dollop to a warm bowl of chicken noodle or vegetable soup. This particular recipe is one of Chef Paul Constantine's favorites. He received so many compliments from bistro customers and staff that we decided to feature it here.
2 c cilantro leaves, packed
1/2 c grated Asiago (Parmesan or Roman can be substituted)
1/2 c olive oil (Chef Paul recommends our Chiquitita Extra Virgin Olive Oil. It's delicate and buttery enough to balance the Cilantro. It also gives the pesto a vivid green hue.)
1/3 c toasted, chopped walnuts
3 ea garlic cloves, minced
Sea salt & freshly ground black pepper to taste
Add everything except oil to your processor bowl and pulse to finely chop. With the machine running at high speed, drizzle in the Extra Virgin Olive Oil until a smooth paste comes together - scrape down the sides of the bowl as needed. Season with salt & pepper.
Unless using immediately, store in the refrigerator, tightly sealed.
Created by Chef Paul Constantine for Texas Hill Country Olive Company.