Cilantro Pesto
A bright cilantro pesto with toasted almonds, red onion and serrano, ready to spoon over grilled meats, vegetables, tacos or sandwiches.
Prep 10 min · Cook 5 min · Total 15 min · Makes about 1 cup
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
Directions
- Set a small skillet over high heat to toast the almonds. Once the skillet is hot, scatter the blanched almonds across it in one even layer and stir them with a wooden spoon. As soon as they smell nutty and begin to take on color, take them out of the skillet.
- Add the cilantro, almonds, onion, chile and salt to a food processor, then pulse until everything is evenly combined.
- Start the food processor, then pour in the olive oil gradually in a smooth stream.
- Use a little extra oil if you need a looser texture for whatever you are making.
- Freeze any pesto you are not using right away. Line an ice cube tray with plastic wrap, spoon the pesto into the cube wells, freeze it, then pop the portions out of the tray and transfer them to a sealed freezer bag for later.