Homemade Cilantro Pesto
Homemade Cilantro Pesto, made with fresh cilantro leaves, blanched almonds, red onion, chile and olive oil.
This pesto requires no Parmesan or garlic. The complementary flavours are red onion and chile instead. Almonds seem to enhance the flavour 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.
Ingredients
2 cups, packed, of cilantro, including stems
1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded green chile
1 teaspoon Kosher salt
1/4 cup olive oil
Methods
1. Toast the almonds:
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.
2. Mix it all
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended.
3. Add oil
With the food processor running, slowly add the olive oil in a steady stream.
When you need add more oil. Freeze whatever you don't use.
Bon Appétit…😋😀👍🏼
Did you make this recipe?
Tag @urbancottagefood on Instagram and hashtag it #urbancottagefood