Ingredients
- 4 cups water
- 1 bunch fresh cilantro
- 1/4 cup pine nuts
- 1 clove garlic
- 1/4 cup olive oil
- 2 cups steamed jasmine rice
- Salt to taste
- White pepper to taste
Directions
- Bring the water to a boil in a saucepan and blanch the cilantro for thirty seconds. Remove and dunk the cilantro in a bowl of ice water to stop the cooking process. Remove and squeeze out the excess water. Next, toast the pine nuts in a skillet over medium heat.
- Put cilantro, pine nuts, garlic clove, olive oil in a food processor or blender and pulse or blend into a course paste consistency. You don't want it too fine, you want some texture.
- At this point you are going to mix pesto into the steamed jasmine rice until it is thorougly combined. Season to taste with salt and white pepper.
Tips/Techniques
Serving Suggestions:
Great with any fish. At the Forbes Island we serve it with pan-seared wild salmon and ginger lemongrass cream sauce.
Beverage Suggestions:
A crisp and citrusy Sauvignon Blanc or a jammy Syrah.
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