Blue­berry, Corn, and Cilantro Pesto Salad

Shape (Malaysia) - - Eat Right -

Start to fin­ish: 10 min­utes

1 clove gar­lic

1 cup fresh cilantro

1⁄3 cup toasted wal­nuts or al­monds

3 ta­ble­spoons grated Parme­san or pecorino ro­mano

1⁄4 cup ex­tra-vir­gin olive oil

2 ta­ble­spoons lime juice

1⁄2 tea­spoon salt

2 cups blue­ber­ries

2 cups raw or blanched corn ker­nels

1 cu­cum­ber, peeled, seeded, and diced

1⁄2 jalapeño pep­per, seeded and minced

1. In a food pro­ces­sor, pulse gar­lic un­til minced. Add cilantro, wal­nuts, and cheese, and pulse again un­til minced. With the ma­chine run­ning, add oil, lime juice, and salt. Blend un­til a loose paste forms, and then place in a large bowl.

2. Fold in blue­ber­ries, corn, cu­cum­ber, and jalapeño into cilantro pesto un­til coated.

Serves 6.

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