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Cilantro Pesto with Tortillas Chips Recipe

Cilantro Pesto with Tortillas Chips is a popular Indian Pickles-Chutneys
Author :
 
On :
Monday, 24 July, 2017
Category :
Vegetarian Recipe
Course :
Pickles-Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • For pesto: I cup - fresh Cilantro leaves
  • 1/2 cup - pine nuts, toasted
  • 1/2 cup - parmesan cheese, grated
  • 1 tbsp - spoon Lime juice
  • 1/4 cup - Olive oil
  • 4 - Garlic cloves, peeled
  • 6 - Green chillies
  • salt to taste
  • For tortillas chips: 4 flour tortillas
  • vegetable oil for frying
  • How to Make Cilantro Pesto with Tortillas Chips:

    1. For pesto: Place cilantro, pine nuts, cheese, lemon juice, salt, garlic and chilies in food processor. Blend until smooth.
    2. Process again, while adding oil for 1 minute or until finely smooth.
    3. For Tortillas chips:
    4. Cut each tortilla into 8 triangle shaped wedges.
    5. Heat oil in a wok, deep fry the chips till brown from both sides.
    6. Drain on paper towel.
    7. You may bake them at 350 degree for 6-9 minutes or microwave them till crispy but not burnt.
    8. Serve chilled with tortilla chips, bread sticks or mixed with pasta.
    9. Recipe Courtesy: Cooking With Sapana




     

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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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