It’s been awhile since I last posted a recipe, a month to be exact. I have been so busy enjoying the summer that I haven’t had the time to update the blog. I have made two new meals to post on here in this month I just haven’t had the time to sit down and add them.
I am an avid watcher of Top Chef and Top Chef Masters. I have been noticing the cheftestants will make scallops as their quick fire challenge. I love scallops but I have never made them before. After doing a little internet research I figured out that cooking scallops isn’t hard; you just have to make sure they are as dry as possible before you put them in the pan.
Although I made up the recipe for the cilantro–cumin pesto, I can’t take credit for the idea. I noticed at least 10 different recipes came up when I did a search on Google. I just thought of the basic basil pesto recipe and substituted cilantro for the basil. The yield of the pesto was a lot more than I needed for the scallops, so put the rest in a jar and saved it in the fridge to add to pasta or chicken at another time.
Cilantro-Cumin Pesto Ingredients
- 1 bunch fresh cilantro, throughly washed
- 1/4 cup pine nuts
- 1/2 cup olive oil
- 3 garlic cloves, chopped
- 2-3 tbs cumin
- 1/2 cup Parmesan cheese, optional
- salt and pepper to taste
Combine the basil with the pine nuts in a food processor (if you don’t have a food processor a regular blender will work). Pulse until roughly chopped. Add the garlic and pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese (optional) and cumin and pulse again until blended. Add salt and pepper to taste.