Cilantro-Scallion Pesto

Cilantro-Scallion Pesto
Photo by Joanne Smart


  • 1 cup packed roughly chopped cilantro leaves (from about 1 bunch)
  • 2 Tbs. sesame seeds
  • 2 Tbs. pine nuts
  • ¼ cup ice water
  • 1 Tbs. plus 1 tsp. coarse salt
  • 1 cup packed roughly chopped flat-leaf parsley (from about ½ bunch)
  • ½ cup canola, olive, or peanut oil, or a blend
  • + 4 more ingredients
    • 2 tsp. minced fresh ginger
    • 1 clove garlic, smashed and peeled
    • 6 large scallions (green parts only), roughly chopped
    • ¼ tsp. freshly ground black pepper

Bring 2 qt. water seasoned with 1 Tbs. of the salt to a rolling boil. Meanwhile, set up an ice bath by combining ice and water in a medium bowl. Put the scallions, cilantro, and parsley in the boiling water, pressing them gently under the water, and cook for just 2 or 3 seconds. Quickly remove t...

View full recipe at Fine Cooking


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