Cilantro Pesto

I love pesto.

Before I started sticking to an $80 per week grocery budget for my family of 5 (that includes all food, toiletries, paper goods and cleaning items), one of my favorite indulgences was to go to a local Italian grocery store.  There I'd buy a crusty loaf of bread, some ripe red tomatoes, a ball of homemade mozzarella, and best of all, a big bunch of basil.

For dinner, I'd make a pot of pasta, topped with chopped tomatoes, mozzarella, and basil pesto.  Or I'd smear the basil pesto on the bread and top with the tomatoes and mozzarella.  Yum.

Unfortunately, my limited budget has curtailed those favorites for now. So I was excited to see at a different grocery store this week that bunches of cilantro were on sale for 50¢.  A great opportunity to make some affordable, yet delicious, cilantro pesto.

Taking all the leaves off of the cilantro stems is a bit tedious, but definitely worth it.  Otherwise, the recipe is pretty much like basil pesto, but with a spicy kick to it.  It's great over 3 cent per box pasta or on homemade whole wheat French bread.

Cilantro Pesto

1 bunch cilantro
2 tbsp. olive oil
1/4 cup Parmesan cheese
1 garlic clove, peeled
pinch of salt
pinch of freshly ground black pepper

Remove leaves from the cilantro stems.  In a food processor place the cilantro leaves and the other ingredients.  Process until smooth.

Check out more recipes at:

• Crock Pot Wednesday  
• Ultimate Recipe Swap Thursday 
• Food on Fridays 
• Friday Feasts 
• Recipe Trader Sunday 
• Mouthwatering Monday 
• Grocery Cart Challenge Recipe Swap 
• Tuesdays at the Table 
• Foodie Friday
• Tempt My Tummy Tuesday
• What's Cooking Wednesday
• Lovin' from the Oven 
• Homemaker Monday 
• Finer Things Friday
• Cooking Thursday
• Weekly Recipe Swap
• Real Food Wednesday at Kelly the Kitchen Kop and Cheeseslave 
• Pennywise Platter Thursday 
• Meatless Monday Recipes 
• Meals with My Deals 
• Food Revolution Fridays