Step 1

In a food processor or blender, combine the chopped cilantro, cashews, garlic cloves, and kosher salt.

Step 2

Pulse a few times until the ingredients are coarsely chopped and mixed.

Step 3

Add the lemon juice to the mixture.

Step 4

While the food processor or blender is running, slowly pour in the olive oil.

Step 5

Blend until the mixture becomes smooth and creamy. Add more olive oil if you need it to achieve your desired consistency.

Step 6

Taste the pesto and adjust the seasoning if necessary.

Step 7

If the pesto is too thick, add more olive oil or lemon juice and blend again.

Step 8

Transfer the cilantro pesto to a jar or airtight container and refrigerate. It can be stored in the refrigerator for up to a week.