Sesame Pesto Recipes
CILANTRO AND SESAME PESTO
Take a familiar condiment to new places with fresh cilantro, toasted sesame seeds and manchego cheese.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Put the sesame seeds in a food processor and pulse until finely ground. Add the cilantro, garlic, lime zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the manchego and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl.
SESAME PESTO
I've been going through old magazines lately to clean out the garage and found this recipe in the May 1996 issue of Better Homes and Gardens. The recipes states that parsley can be substituted for half the amount of cilantro leaves. So, that is what I did. Try this pesto on fish, poultry, vegetables and freshly cooked pasta! The sesame seeds do not need to be toasted unless you want but I think it gives the nuts depth.
Provided by COOKGIRl
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Toast the sesame seeds in a dry skillet over medium heat until lightly browned and subtley fragrant. Watch pan carefully because sesame seeds burn easily.
- Set aside to cool.
- Once cooled, place sesame seeds in a blender or food processor and blend until coarsely ground, about 30 seconds total.
- Add the cilantro, parsley, garlic, lemon juice, salt and pepper. Blend mixture using the pulse button setting.
- With machine running, {{gradually}} add the olive oil in a steady, slow stream and process mixture until smooth.
- Store in covered container in refrigerator. Use up within 1 month. Bring to room temperature before serving.
Nutrition Facts : Calories 1724.6, Fat 180.1, SaturatedFat 24.9, Sodium 1205.7, Carbohydrate 25.6, Fiber 10.9, Sugar 1.4, Protein 15.1
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