Cilantro Pesto

Name: Cilantro Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters packed, of cilantro, including stems; 118 milliliters blanched almonds; 59 milliliters chopped red onion; 1 teaspoons chopped and seeded serrano chile; 1 teaspoon Kosher salt; 59 milliliters extra virgin olive oil

Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian condiment? Cilantro Pesto could be a tremendous recipe to try. This recipe serves 4. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 217 calories, 4g of protein, and 22g of fat. 454 people found this recipe to be scrumptious and satisfying. A mixture of cilantro, extra virgin olive oil, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

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.

Ingredients you will need

Blanched Almonds

Almonds

Equipment you will use

Wooden Spoon

Frying Pan

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

Ingredients you will need

Cilantro

Almonds

Chili Pepper

Onion

Salt

Equipment you will use

Food Processor

Slowly add the oil: With the food processor running, slowly add the olive oil in a steady stream.

Ingredients you will need

Olive Oil

Cooking Oil

Equipment you will use

Food Processor

Add more oil as needed for your use.

Ingredients you will need

Cooking Oil

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.

Ingredients you will need

Ice