With a little added heat, this is a taco-worthy pesto.
I have, over the years, attempted to grow cilantro several times.
Each time the plants bolted before I got much use out of them.
Elise Bauer
Unlikebasil pesto, this pesto requires no Parmesan or garlic.
The complementary flavors are red onion and serrano chile instead.
Also, almonds are used instead of pine nuts.
Elise Bauer
Almonds seem to enhance the flavor of the cilantro, rather than compete with it.
Use the pesto with pasta, as a filling, or with chicken in tacos.
Some of this batch got mixed in with some cottage cheese for a delicious tortilla chip dip.
Elise Bauer
Cilantro Pesto
you’re free to add more serrano chiles if you like things hot.
A full teaspoon will give you a nice, warm pesto.
When the pan is hot, add the blanched almonds in a single layer.
Elise Bauer
Stir with a wooden spoon.
When the almonds are fragrant and start to brown, remove them from the pan.
In a food processor pulse the ingredients until well blended.
Elise Bauer
With the food processor running, slowly add the olive oil in a steady stream.
Add more oil as needed for your use.
Whatever you don’t use, you’ve got the option to freeze.
Elise Bauer
Line an 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.
