The Kirsop Farm Cookbook
Coriander Pesto Cream
Coriander Pesto Cream – E.C.K. Read and Z. Hanle, Bon
Appetit, June 1991
1 cup pine nuts
8 oz. Cream cheese, cut into pieces, room temperature
1 large, fresh cilantro bunch, stemmed
1 large fresh parsley bunch, stemmed
1/2 cup freshly grated parmesan cheese
1/4 cup fresh lime juice
1/4 cup vegetable oil
1 tsp pepper 1/4 tsp cayenne pepper
1/4 cup whipping cream
Toast pine nuts in dry skillet or hot oven several minutes,
tossing occasionally; cool. Combine with all ingredients
except whipping cream and salt in blender or food
processor. Process until smooth. Transfer to medium bowl.
Whisk in cream. Season to taste with salt. Bring sauce to
room temperature or heat in heavy medium saucepan over
low heat before serving with fresh pasta, grilled chicken, or
poached seafood. Makes about 2 1/2 cups.