Cilantro Pesto
Ingredients
2 cups fresh cilantro
1 garlic clove
1 small red onion, cut in half
¼ cup pine nuts
½ cup olive oil
1 tsp lemon juice
Salt & pepper
Directions
In a food processor, chop and blend all ingredients, scraping down the edges occasionally, until smooth. Add oil if necessary.
Will keep for 5 days in the refrigerator or 3 months in the freezer.
Uses:
In a salad, on crostini, toasts, with pasta, with grilled meat or fish, etc.
Pizza ingredients
1 commercial pizza dough, rolled out
1 avocado cut into slices
1 burrata cheese
2 cups or more cherry tomatoes, cut in half
Cilantro pesto
Pepper
Directions
Preheat oven to 450° F.
On a baking sheet lined with parchment paper, place pizza dough and perforate the center with a fork.
Bake for 8 to 12 minutes, or until crust is golden.
In a small bowl, mix tomatoes with1 tbsp pesto.
Remove pizza crust from the oven and brush it with pesto, then arrange avocado slices, burrata and scatter the tomatoes.
Spoon remaining pesto into a small serving bowl.
To finish, drizzle a little balsamic glaze.
Serve immediately and don't forget to dip the crust with a little pesto.
Miamm, bon appétit 🍕
