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I know that this is slightly off topic- but my favorite pesto is made with Cilantro, Mint and Serrano Peppers...


So, here's my recipe for that:

1 1/2 cups fresh cilantro

1/2 cup fresh mint

1/2 cup cotija cheese (sub parmesean if you can't find cotija)

3 tablespoons toasted walnuts

1 teaspoon kosher salt (don't add if you use parmesean nstead of cotija)

2 garlic cloves

1 serrano chile, seeded and minced

2 tablespoons extravirgin olive oil


Whiz together in food processor.



What I usually do is coat a chicken breast with the pesto and grill it. I make Penne, add some broccoli to the water so it will cook for a minute or two before draining- then toss the cubed chicken, broccoli and some leftover toasted walnuts together with the penne and the pesto.


I make this about once a week lately- it's fast and really good.

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  • 7 years later...

two batches of this made and frozen tonight (all but the cheese) in advance of our trip tomorrow to los angeles. i look forward to enjoying it on my return in two weeks (the family will stay on till mid-august, when i go back to fetch them).

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  • 1 month later...

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