This Mexican-influenced pesto is particularly delicious on baked oysters and bbq salmon as well as pasta. If you have a ton of left-over cilantro from some dish, here is what to do with it.
- 1/2 cup pumpkin seeds, roasted or sautéd in a small amount of olive oil until golden brown
- 1/4 cup olive oil
- a bunch of cilantro leaves and stems (about 1/2 to 1 cup)
- 1/2 teaspoon cracked coriander seeds
- 3 garlic cloves, coarsely chopped (or 1/2 small red onion or 1 shallot)
- (optional) jalapeño chiles, seeds removed, chopped OR a sprinkle of cayenne (for those who like their pesto to bite back when you bite into it)
- 2 tablespoons fresh lime juice
- salt and freshly ground black pepper
Put everything into a blender and pulse until it turns into a coarse purée. Put the mixture into ice cube trays and freeze. Later, transfer the cubes to a bag and bring them out whenever you want something special.
Cilantro Pesto on Oysters with a Wedge of Lemon
- one tub of oysters (8 – 10 oysters)
- defrosted cubes of cilantro pesto, approximated 3/4 cube per large oyster
- lemon or lime wedges
Preheat oven to 375°F.
This dish can baked either in empty oyster shells on a tray or in a muffin tin.
Put each oyster into its own muffin cup or shell, plop some pesto on and then bake in a 375°F oven for 20 minutes.
Add a dab of mayonnaise and serve with lemon wedges and coleslaw.
This recipe has been adapted from Bon Appétit’s Pan-Seared Salmon With Pumpkin Seed-Cilantro Pesto.