HOME > Chowhound > Home Cooking >

Discussion

Pesto with Basil, Mint, Cilantro?

Is this going to be a disaster? I have a lot of herbs I'd like to use up, but am wary of adding cheese to this? Do you think it would work with just plenty of olive oil and some pine nuts and garlic?

Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I have not made pesto with cilantro but I have done basil/mint & basil/mint/parsley and I leave out the cheese.

    1. I'm a purist on basil pesto - can't imagine any other herb mixed in would be an improvement (besides a bit of parsley, that is). But cilantro is good by itself, and it would probably be really good with mint. I would probably try it without the cheese first, and then add some if it needed it.

      1 Reply
      1. re: Bat Guano

        Thanks - I ended up realizing that I also had some pork prepared - from a Vietnamese dish - so I'm just going to heat that up, toss it with some rice noodles, and add a bunch of herbs and some broth. We'll see ....

      2. Are you thinking of adding all those herbs together?

        I just went to the food network and there are plenty of cilantro pesto recipes which sound like a popular fish condiment. The only other herb with the cilantro was parsely. What I might try is a cilantro pesto (look at the food network recipes) and slowly add portions of the other herbs and just see where the mix goes over the edge. Wish I had the abundance of fresh herbs to do that experiment with. Let us know how it turns out.

        1. I, too, am a basil purist in most cases but I like mint with almonds rather than pine nuts. I've done it with Parmesan, Pecorino, and without and liked all. There are so many combinations you can use with nuts and herbs! My favourite still remains basil.

          Are you looking for ways to use your hers? If so, you can make flavoured butters, all kinds of preserves (i.e. lemon oregano jam or basil jelly), flavoured salts, and so on.

          1. another option is the delicious and versatile zuni salsa verde (p294)

            ingredients:
            1/2 cup tightly packed fresh parsley
            2-3 Tbsp tightly packed other herbs (incl tarragon, chervil, chives, cilantro, mint, watercress, basil, others)
            1 Tbsp capers, rinsed and dried
            2 tsp lemon zest
            1 Tbsp finely diced shallot
            salt
            pepper or dried chili flakes
            1/2-3/4 cup evoo

            optional:
            1- 1 1/2 tsp dijon mustard
            1/2 chopped hard cooked egg or 1/4 diced avocado
            1 Tbsp chopped walnut or pine nuts
            1 tsp rinsed chopped preserved lemon
            1 tsp anchovies