Cilantro Serrano Pesto


Found this in CL – and of course totally adapted to what was in my kitchen!


  • 1 1/2  cups  fresh cilantro
  • 1/2  cup  fresh mint
  • 1/2  cup  paremesan
  • 3  tablespoons  toasted pine nuts
  • 1  teaspoon  kosher salt
  • 2  garlic cloves
  • 1  serrano chile, seeded and sliced
  • 2  tablespoons  extravirgin olive oil
  • 2  teaspoons   red wine vinegar
  • 1/8  teaspoon  freshly ground black pepper
  • 2  cups  cherry tomatoes, halved


Place cilantro and next 6 ingredients (through chile) in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until well blended. Place pesto in a large bowl; stir in vinegar and black pepper.

Mix this with cooked pasta or whatever you need it for. Thin with hot water from the pasta.

This will make the Wilker cookbook!