This is a Caribbean flavour pesto; we call it Chadon Beni Pesto. Chadon Beni Pesto is a flavorful condiment that hails from the Caribbean. It is a unique twist on traditional pesto, incorporating the flavors of the chadon beni herb, also known as culantro. This herb is commonly used in Caribbean and Latin American cuisine and has a distinct flavor that is similar to cilantro but with a more intense and slightly bitter taste.
The pesto is made by blending fresh chadon beni leaves, garlic, olive oil, Parmesan cheese, and pine nuts together. The result is a bright green sauce with a bold and savory flavor that is perfect for adding a Caribbean twist to any dish. It can be used in a variety of ways, from spreading it on toast to using it as a marinade for meats and vegetables. One of the best things about Chadon Beni Pesto is its versatility. It can be used as a dip for chips or vegetables, as a spread on sandwiches, or even as a pizza sauce. It is also a delicious topping for grilled meats or seafood, adding a burst of flavor to any dish. The bold and unique taste of the chadon beni herb adds a tropical feel to any meal, making it perfect for summertime
Course: Condiment
Cuisine: Fusion
Servings: 2 cups
Ingredients
- 1 cup olive oil
- 1/4 cup walnuts
- 1/4 cup almonds
- 6 cloves garlic
- 1 tsp salt
- 60 leaves chadon beni
- 1/2 cup Parmesan Cheese
- 1/2 scotch bonnet pepper
Instructions
Chop the walnuts and almonds finely. Wash the chadon beni leaves and place in a blender or food processor. Add the nuts, cheese, garlic, salt and pepper. Blend the ingredients while drizzling the olive oil to create a smooth consistency. Serve immediately or refrigerate.
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Recipe © Simply Trini Cooking. All rights reserved
Chadon Beni Pesto Pasta
Ingredients
- 2 cups pasta twists or any pasta of choice
- 2 tbsp chadon beni pesto
- 1/2 cup Parmesan cheese grated
- 1 med onion chopped finely
- 2 pimento peppers chopped finely
- 1 stalk of celery chopped finely
- 1 tbsp oil
- salt to taste
- pepper to taste
Instructions
- Boil and drain pasta under running water.
- NOTE: The water stops the cooking process and thus prevent soggy overcooked pasta.
- Heat the oil and saute the onions until translucent.
- Then add the pimento peppers, celery, chadon beni pesto, salt and pepper to taste.
- Mix the ingredients thoroughly. Cook for 3 minutes.
- In a large bowl mix well the chadon beni pesto mixture into the pasta.
- Then mix in the grated Parmesan cheese. Serve hot.
