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
Ingredients:
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2 bunches fresh cilantro, washed and patted dry
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1/2 cup blanched, slivered almonds
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3 Tablespoon Parmesan cheese
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1 large garlic clove, smashed and peeled
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1 teaspoon kosher or celtic salt
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Juice of 1 medium lime
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3/8 - 1/2 cup olive oil
Directions:
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In a small skillet, add almonds and toast until golden over medium heat, (about 5-8 minutes). Remove to a clean dish to cool.
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In the bowl of your food processor, add the clove of garlic and the cooled, toasted almonds and pulse until coarsely chopped.
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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.
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Pulse until coarsely ground. With food processor running, slowly drizzle in the olive oil.
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Remove and refrigerate until ready to use.
Finally, something great to make with the rest of the cilantro!
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