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.
- 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
- 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.
- 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.