| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 358 | 32g | 5g | 9g |
| sugars | fibre | protein | salt |
| 2g | 2g | 5g | 0.4g |
From the Heart of the Big Apple to Your Plate
As a native New Yorker, I draw a great deal of culinary inspiration from the city that never sleeps. However, today I want to share with you a dish that is perhaps a little less common in the bustling NYC. Papalo and Cilantro Pesto, a vibrant blend of fresh and zesty ingredients, has quickly become one of my favorites.
One glimpse of this extraordinary pesto and your senses are awakened. The image alone transports you to a leafy sanctuary, a garden overflowing with vibrant herbs and luscious fruits. You can almost taste the slightly peppery notes of papalo, the citrusy undercurrents of cilantro, and the velvety texture of olive oil, caressing your palate.
Healthful Indulgences
And it’s not just about the tantalizing taste, there’s a lot more to the Papalo and Cilantro Pesto than meets the eye. The mix of cilantro and papalo, both packed with powerful antioxidants, does wonders for your health by reducing inflammation. The olive oil gives a healthy dose of heart-friendly monounsaturated fats, as well as a velvety touch to the pesto. The pine nuts, apart from adding a delightful crunch, are an excellent source of proteins and beneficial fatty acids. Furthermore, the Parmesan cheese does a splendid job of supplying calcium, making this a delicious, healthful indulgence.
With an actor’s life being unpredictable, intense, and fraught with irregular eating patterns, this pesto has become my go-to for quick lunches or dinners. It marries well with pasta, works great as a marinade for grilled chicken, or can even be used as a refreshing dip. I can’t tell you how many late-night dinner parties it has rescued for me!
Similar Yet Unique
You might be thinking that this is quite similar to regular pesto, but the use of papalo sets it apart. Native to Mexico, papalo has a more robust flavor than basil, making this pesto something truly unique. Yet it manages to retain that familiar pesto-like comfort we all adore. It’s a dish that repeatedly draws me back in, just like the lights of Broadway shining down on the streets of the city that I call home.
Every time I share this Papalo and Cilantro Pesto with my loved ones, it feels like opening the curtains on a new stage show – the anticipation before the first taste, the gratifying applause of the taste buds, and the request for an encore at the end of it all. And honestly? That’s what cooking is about for me.
What You’ll Need
- 2 cups fresh papalo leaves
- 2 cups fresh cilantro leaves
- 3/4 cup olive oil
- 1/2 cup pine nuts
- 4 garlic cloves, peeled
- 2 limes, juiced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Method
Step One
Begin by preparing all your ingredients. Wash the fresh papalo leaves and cilantro leaves and dry them, juice your limes, peel your garlic cloves and grate your Parmesan cheese.
Step Two
In a large frying pan, add your pine nuts and toast them over low heat. Be careful not to burn them! Toasting should take a few minutes until they are lightly golden and fragrant. Once they’re done toasting, remove them from the heat and let them cool down.
Step Three
Take your blender or food processor and add your papalo leaves, cilantro leaves, pine nuts, and peeled garlic cloves to it. Pulse a few times to get everything chopped up nicely.
Step Four
Now, slowly pour in your olive oil while the food processor is running. Do this slowly to ensure that it integrates well with the other ingredients. You want your pesto to have a smooth consistency.
Step Five
Next, add the lime juice, Parmesan cheese, salt, and pepper. Pulse again until all the ingredients are well combined. If you feel that your pesto is too thick, you can add a bit more olive oil and pulse again.
Step Six
Now your Papalo and Cilantro Pesto is ready! You can use it right away, or store it in an airtight container in the refrigerator for up to a week. Enjoy it on pasta, sandwiches, salads, and more.
