Italian pesto, French pistou, and ...
(Lebanese Arabic) اوراق الكزبرة
/aliyyet al-kuzbara/ coriander leaves
...use to add flavor to stews, patties, soups, chicken, fish, and any yogurt sauce, cooked or uncooked.
Makes 1/4 cup (60 ml)
Just multiply the quantities to make more*.
1/4 cup (60 ml) olive oil
1 bunch of cilantro leaves, wash, dry, discard the stems, and chop the leave finely (= about 1 cup/ 200 g)
8 organic garlic cloves, chopped and mashed with 1 tsp. (5 g) sea salt until pasty
1. Heat the oil in a skillet over medium heat for 3 minutes.
2. Add the cilantro and garlic.
3. Quickly stir in the mixture with wooden spoon to form a taste.
4. Transfer it to a dish and set aside.
(a) If not using right away, cool the pesto and place in small freezer bag or in ice-cube trays.
*double:
3/4 cups (150 g) olive oil
4 bouncers of cilantro
2 heads of garlic
