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Cilantro Pesto
Cilantro Pesto
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Prep Time:
10 minutes
Total Time:
10 minutes
Fresh cilantro pesto with blanched almonds, red onion, serrano chili, and olive oil.
Ingredients:
  • 2 cups, packed, of cilantro, including stems
  • 1/2 cup blanched almonds
  • 1/4 cup chopped red onion
  • 1/2 teaspoon chopped and seeded serrano chile
  • 1 teaspoon Kosher salt
  • 1/4 cup extra virgin olive oil
Instructions:
  • Toast the almonds: In a hot skillet, add blanched almonds in a single layer. Stir occasionally until fragrant and lightly browned, then remove from the pan.
  • Blend the cilantro, almonds, onion, chile, and salt in a food processor until smooth.
  • Drizzle in olive oil: While the food processor is on, drizzle in the olive oil steadily. Add more as necessary. Freeze any extra by spooning the pesto into an ice cube tray lined with plastic wrap. Once frozen, transfer the cubes to a sealed freezer bag for later use.

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