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Cilantro Pesto

Name: Cilantro Pesto
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: American
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

This fresh, spicy pesto is made with fresh cilantro leaves, blanched almonds, red onion, serrano chiles and olive oil. Serve it on pasta or tacos.

10 min total 10 min prep 8 114 cal

Ingredients

8 serv.

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

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1 Heat a small skillet on high heat. When the pan is hot, add the blanched almonds in a single layer. Stir with a wooden spoon. When the almonds are fragrant and start to brown, remove them from the pan.
2 In a food processor pulse the ingredients until well blended.
3 With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for your use. Whatever you don't use, you can freeze. Line an ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use. Did you love this recipe? Let us know with a rating and review!