Ingredients
- 1 cup fresh cilantro
- 1/2 cup almonds
- 4 garlic cloves (roasted if you like, see Notes below)
- 1/4 cup freshly grated asiago cheese
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- 3 or 4 tablespoons evaporated milk (or cream)
- Salt and black pepper
Instructions
- In the bowl of an immersion blender or food processor, process all ingredients until a paste forms.
- Check seasonings and adjust.
- Transfer to a glass container, carefully add a thin layer of olive oil, and cover. Refrigerate until ready to use.Â
Notes
- Garlic: you can use it raw or roasted. To roast garlic cloves: put unpeeled cloves in a baking pan, drizzle with olive oil and bake them for about half an hour in a 325° oven until soft.Â
- To store cilantro pesto in the refrigerator, transfer it to a clean jar or airtight container, then cover the surface of the pesto with a thin layer of olive oil. This will help prevent the pesto from oxidizing and turning brown. Store the pesto in the refrigerator for up to a week or two.
- To freeze cilantro pesto, transfer it to a freezer-safe container or an ice cube tray. If using an ice cube tray, freeze the pesto and transfer the frozen cubes to a freezer-safe container. Cover the pesto with a thin layer of olive oil before freezing to help preserve its flavor and color. Thaw it in the refrigerator overnight or in a bowl of warm water for a quicker thaw, and use as desired.
- Prep Time: 10 minutes
- Category: Condiments & Sauces
- Method: Blender
- Cuisine: International