Cilantro Pesto Recipe
This super easy pesto recipe is a take on the traditional condiment. Made with cilantro and almonds, it comes together in minutes, keeps for a few weeks in the fridge and is excellent with pasta, sandwiches, and soup.
Servings 1 cup, scant
Ingredients
- 1 cup fresh cilantro leaves lightly packed
- ½ cup almonds
- 2 to 4 peeled garlic cloves roasted if you like, see Notes below
- ¼ cup freshly grated asiago or Parmesan cheese
- 1 tablespoon lemon or lime juice
- ¼ cup olive oil
- 3 or 4 tablespoons evaporated milk or cream
- ¼ teaspoon salt or to taste
- freshly ground black pepper to taste
Instructions
- In the bowl of an immersion blender or food processor, process 1 cup fresh cilantro leaves, ½ cup almonds, 2 to 4 peeled garlic cloves, ¼ cup freshly grated asiago or Parmesan cheese, 1 tablespoon lemon or lime juice, ¼ cup olive oil, 3 or 4 tablespoons evaporated milk or cream, ¼ teaspoon salt and freshly ground black pepper until a paste forms.
- Check seasonings and adjust. Depending on how salty your cheese is, it might not need much, so always taste the pesto before adding more.
- Transfer to a glass container, carefully add a thin layer of olive oil, and cover. Refrigerate until ready to use.
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°F (170°C) oven until soft. Squeeze the buttery pulp and add to the pesto ingredients.
Use another nut: I also like pine nuts and walnuts for this recipe.
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.
