Homemade Cilantro Pesto
Fresh cilantro whipped into pesto with a little toasted almonds, cheese and garlic. Delicious tossed with shredded chicken and rolled into flautas or as a spread on toasted bread rounds. Use as a topping for fish, chicken or steak. The options are endless. Recipe yields approximately 1¼ cup.
Ingredients
- 2 bunches cilantro about 7 ounces total
- 1/2 cup slivered almonds
- 3 tablespoons cotija or parmesan cheese
- 1 clove garlic smashed and peeled (garlic lovers use 2 cloves)
- 1 teaspoon kosher salt
- pinch freshly ground black pepper
- 1 lime juiced
- 1/4 cup olive oil plus more as needed
Instructions
- Trim the tough ends off of the bunches of cilantro. Wash and dry well. A salad spinner works great here.
- Heat a small, dry skillet with the almonds over medium to medium-low heat. Toast until golden and fragrant, tossing often. Once golden, remove to a clean dish to cool.
- In the bowl of your food processor add the cilantro, toasted almonds, cheese, garlic, kosher salt, lime juice and olive oil*.
- Pulse until coarsely ground, scrape down the sides and continue to process until smooth or desired consistency.
- Remove and refrigerate until ready to use.
Notes
*Start with 1/4 cup of olive oil, adding more until you've reached a desired consistency.
Nutrition
Serving: 1tablespoon | Calories: 48kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 145mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg