Cilantro Pesto

Even though we associate cilantro with summery South of the Border dishes, it flourishes in cool weather. Make a big batch of this grassy pesto and use it to embellish other things such as breakfast burritos, avocado salad, and black bean soup.
January 18, 2016

Ingredients

  • 2 bunches cilantro
  • 1/2 bunch parsley
  • 12 cloves garlic
  • 1/4 cup lime juice
  • 1/2 cup parmesan cheese
  • 1/2 cup sliced almonds, toasted
  • 2 teaspoons red pepper flakes
  • 3/4 cup blended oil (half olive oil, half canola oil)
  • salt and pepper to taste

Preparation

1. Put cilantro, garlic and parsley in food processor fitted with the steel blade. Pulse until herbs are finely chopped. 

2. Add lime juice, cheese, adn almonds. Run motor for 20-30 seconds. 

3. Add oil in a slow, steady stream. Season with salt and black pepper to taste. 

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Ingredients

  • 2 bunches cilantro
  • 1/2 bunch parsley
  • 12 cloves garlic
  • 1/4 cup lime juice
  • 1/2 cup parmesan cheese
  • 1/2 cup sliced almonds, toasted
  • 2 teaspoons red pepper flakes
  • 3/4 cup blended oil (half olive oil, half canola oil)
  • salt and pepper to taste

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