Cilantro Pesto

Name: Cilantro Pesto
Prep time: 10 min
Total time: 10 min
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

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 1

Author : Elise Bauer

condiment freezer friendly sauce

Ingredients

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2 cups, packed, of cilantro, including stems1/2 cup blanched almonds1/4 cup chopped red onion1/2 teaspoon chopped and seeded serrano chile1 teaspoon Kosher salt1/4 cup extra virgin olive oil

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Instructions

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Step 1

Toast the almonds: 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.

Step 2

In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended.

Step 3

Slowly add the oil: 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 a 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.