Cilantro Pesto

Got a request over on FB for our Cilantro Pesto recipe, so here it is; goes great with chicken, pork, fish or just great veggies primavera.

Cilantro Pesto

1 packed Cup Cilantro with the large stems removed
1/4 Cup lightly toasted Almonds
2 Tablespoons Sweet Onion
1 small clove fresh Garlic
Juice of 1/2 Lemon
1/4 cup extra virgin Olive Oil
Salt & Pepper to taste

Process everything but the oil in a food processor or blender until thoroughly incorporated.

With the processor or blender running, add the olive oil in a slow, steady stream.

Stop when you hit the consistency you like.

Taste and season with salt and pepper as desired.

Freeze leftovers as needed.

Author: urbanmonique

I cook, write, throw flies, and play music in the Great Pacific Northwet.

2 thoughts on “Cilantro Pesto”

  1. Yum! This all sounds so good! Okay, what’s your best tofu recipe? Or maybe a couple recipes? I bought tofu, and have no idea what to do with it…

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