Cilantro Pesto


This slideshow requires JavaScript.

I have been wanting to try this ever since my coworker Colette mentioned she once had cilantro pesto – she and I have a shared obsession with cilantro.

This recipe uses almonds (I used almond meal) instead of pine nuts, cilantro instead of basil and omits both the garlic and cheese used in ‘traditional’ pesto.

ingredients.

  • 2 cups of cilantro, large stems removed, packed
  • 1/2 c. blanched almond meal
  • 1/4 c. chopped red onion
  • 1 chopped Serrano pepper
  • 2 tsp. Kosher salt
  • 1/4 to 1/4 c. olive oil

directions.

  1. In a food processor, pulse the cilantro, almond meal, onion, pepper, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
  2. Add more oil as needed. Serve with your favorite freshly cooked pasta shape or as a garnish for sandwiches or tacos.

Makes about 1 cup.

We tossed this sauce in some pasta – it was delicious! A bit spicy so if you don’t like heat, you’ll want to de-seed the pepper before processing.

Recipe rating:

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s