The first time I made and tasted this pesto, it was a revelation! It turned out to be such a hit during the holidays, I have made it several times since. Both lighter and brighter tasting than it’s basil cousin; this pesto can be used as a dip, a spread for bread or crackers, and is absolutely delicious tossed with pasta. An added bonus is that this pesto will keep for a month in your refrigerator.
Diff: Easy Prep: 10-15 min Cook: 5-8 min Makes: 2 1/4 cups
2 bunches fresh cilantro, washed and patted dry
1/2 cup blanched, slivered almonds
3 Tablespoon Parmesan cheese
1 large garlic clove, smashed and peeled
1 teaspoon kosher or celtic salt
Juice of 1 medium lime
3/8 – 1/2 cup olive oil
In a small skillet, add almonds and toast until golden over medium heat, (about 5-8 minutes). Remove to a clean dish to cool.
In the bowl of your food processor, add the clove of garlic and the cooled, toasted almonds and pulse until coarsely chopped.
Add in the tops of two bunches of cilantro (or one bunch of cilantro with stems attached), the Parmesan cheese, salt and the juice of a medium lime.
Pulse until coarsely ground. With food processor running, slowly drizzle in the olive oil.
Remove and refrigerate until ready to use.
I hope you and your family and friends will enjoy this sprightly pesto! It is truly delightful!
Until next time, wishing you all of God’s blessings, good health and happy eating!