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1. Grilled Shrimp with Mint and Cilantro Pesto

2. Mint and Cilantro Pesto

Book Description

Zov Karamardian, the nationally recognized chef and restaurateur, has completed a five-year culinary labor of love in creating her new, self-published cookbook, ZOV: RECIPES AND MEMORIES FROM THE HEART. This incredible collection of over 100 recipes, which blends contemporary Mediterranean and Middle Eastern cuisines and cultures, was inspired by Zov’s favorite family recipes, her extensive world travel, and the people with whom she has had the pleasure of eating and cooking. This 268-page book shares Zov’s inspirations and family stories along with an exciting range of dishes and flavors. Beautiful color photos illustrate finished recipes.

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Zov: Recipes and Memories from the Heart

Authors: Zov Karamardian

Date: January 2005

ISBN: 0975955802

Publisher: Zov's Publishing

Hardcover

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This delicious pesto is terrific with grilled shrimp. Try it also with your favorite pasta.

Makes 1 cup

• 1/2 cup walnuts, toasted

• 1/4 cup freshly grated Parmesan cheese

• 3 garlic cloves

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon salt

• 1/4 teaspoon dried crushed red pepper

• 1 cup (packed) fresh cilantro leaves

• 1 cup (packed) fresh mint leaves

• 2 tablespoons fresh lemon juice

• 1/3 cup olive oil

1. Blend the nuts, cheese, garlic, black pepper, salt, and red pepper in a food processor until a thick paste forms.

2. Add the cilantro, mint, and lemon juice. Blend until the cilantro and mint are finely chopped.

3. With the machine running, gradually add the oil and blend until the mixture is smooth and creamy.

Cook’s Notes:
The pesto can be frozen for up to a month. Store it in an airtight container. Thaw it at room temperature before using.

More From This Book:

1. Grilled Shrimp with Mint and Cilantro Pesto

2. Mint and Cilantro Pesto

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