Easy Homemade Cilantro Pesto Recipe

Hate it or love it Cilantro is on top.

Ok, for many that statement might be debatable but today I want to chat to the folks that love cilantro. The holidays are coming up and for those that are hosting you may be looking for a few last minute recipes. Cilantro pesto! This is a great way to use the cilantro bought to make tacos before it goes bad. Doesn’t is seem like you can never finish cilantro fast enough?

Oh, you don’t know how to make cilantro pesto? Great I am glad you are here.

WHAT YOU NEED

  • 3 garlic cloves, peeled and coarsely chopped
  • 2 cups fresh cilantro
  • juice of 1/2 lime
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 3 tablespoons Parmesan cheese
  • 1/2 cup almonds or walnuts (I used a combo of both)
  • 3 jalapeno peppers for a kick (optional) 
  • quarter of a small onion (optional)

WHAT TO DO

In a small skillet add the nuts and garlic, toast until golden and fragrant over medium heat. Remove to a clean dish to cool.

 

In the bowl of your food processor add the cooled garlic and toasted almonds, pulse until coarsely chopped. Add cilantro, parmesan cheese, salt, peppers, onion and the lime juice.

 

Pulse until coarsely ground. With the food processor running, slowly drizzle in the olive oil.

 

Remove and refrigerate until ready to use.

 

Yes, basil pesto has been a staple since the beginning of cuisine *NOTE* I have NO historical evidence to back up that claim. Just imagine the delight or utter disgust of your guests when you switch it up and top a classic crostini with CILANTRO pesto instead of basil pesto.

Cheat code unlocked.

Homemade Cilantro Pesto Recipe
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Ingredients
  1. 3 garlic cloves, peeled and coarsely chopped
  2. 2 cups fresh cilantro
  3. juice of 1/2 lime
  4. 1/4 cup olive oil
  5. 1/2 teaspoon salt
  6. 3 tablespoons Parmesan cheese
  7. 1/2 cup almonds or walnuts (I used a combo of both)
  8. 3 jalapeno peppers for a kick (optional)
  9. quarter of a small onion (optional)
Instructions
  1. In a small skillet add the nuts and garlic, toast until golden and fragrant over medium heat. Remove to a clean dish to cool.
  2. In the bowl of your food processor add the cooled garlic and toasted almonds, pulse until coarsely chopped. Add cilantro, parmesan cheese, salt, peppers, onion and the lime juice.
  3. Pulse until coarsely ground. With the food processor running, slowly drizzle in the olive oil.
  4. Remove and refrigerate until ready to use.
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