-2 c. cilantro, packed, large stems removed
-1/2 c. blanched almonds
-1/4 c. chopped red onion
-1/2 t. chopped and seeded serrano chile
-1/2 t. Kosher salt
-1/4 c. olive oil
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
Add more oil as needed for your use.
Makes about 1 cup.
Whatever you don’t use, you can freeze. Line a 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.… Read the rest