Papalo Pesto

BY Jen

Papalo PestoEvery other week we get a CSA (Community Supported Agriculture) box from a local farm in Austin. It is full of fresh, organic veggies and fruits and is always different, depending on what is in season. One of my favorite things about getting a CSA box is discovering new things and figuring out how to use them. Recently, I received an herb that I had never even heard of: papalo.

Papalo Pesto

Papalo has a taste very similar to cilantro, with a little bit of a peppery bite like arugula and slight floral notes. I had no idea what to do with it! I did some research and there aren’t a ton of recipes out there. It is most commonly used in salsas in Mexico and South America, but I wanted to go a different route and decided to make a pesto.

Papalo Pesto

Cilantro makes a great pesto, so I figured why not papalo? And I was really happy with the results! If you don’t have papalo (and most people probably don’t) you can use cilantro instead. I served this on fish, but it would also be great on chicken, pork, veggies, or pasta.

Papalo Pesto

  • 2 cups loosely packed papalo leaves
  • 1 tbsp coarsely chopped garlic
  • 1/4 cup almonds
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • 1/2 tbsp kosher salt
  • pinch of black pepper

Combine the papalo, garlic, almonds, lemon juice, salt and pepper in a food processor and pulse until coarsely chopped. With the food processor running, pour oil in a steady stream through the tube and blend until smooth.

Papalo Pesto

3 Comments on Papalo Pesto

  1. Allie
    10/21/15 at 4:11 pm

    This recipe sounds delicious! Such a clever way to put it to use.

  2. Jen
    8/9/16 at 1:18 pm

    Made this and subbed jalapeño oil for the olive oil. Thanks for the recipe!

    • Jen
      8/9/16 at 3:24 pm

      I’m so glad you liked it. The jalapeño oil sounds great!


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