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.
1clovegarlicsmashed and peeled (garlic lovers use 2 cloves)
1teaspoonkosher salt
pinchfreshly ground black pepper
1limejuiced
1/4cupolive oilplus 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.