A big bunch of cilantro fell into my lap, so I decided a little cilantro pesto was in order.
The best way to make pesto is to put your ingredients in a big pile and chop for a long time, moving the ingredients around while chopping, until you get a tiny uneven rough chop. One of those Alaskan curved knives works the best. Or you could use a food processor.. if you have to.
- 4 cloves of garlic
- 1 cup of fresh cilantro leaves
- 1/4 of a red onion
- 1/2 cup of shredded Parmesan
- 2 tablespoons of lemon juice
- 2/3 cup of olive oil
- 1/4 cup of pine nuts
Chop everything up finely and put into a bowl. Salt and pepper. Pour the lemon and olive oil over it and let it sit in the fridge for a few minutes. Pesto!
Slather half of the pesto over a pork tenderloin. Put in a 350 degree oven for 30-35 minutes. Eat.