For my last post, I wanted to garnish my mango + avocado greek yogurt with cilantro, and now I’m left with one bunch of cilantro. I figured it’d take me an entire year to use up the cilantro as just garnish … so I thought, why not make pesto? 5 minutes later, hello creamy cilantro pesto!
Cilantro pesto is a great alternative to basil pesto if you are sick of eating basil pesto all the time. It definitely has a different kick to it. Although cilantro is such a strong herb, adding ingredients like the almonds really tones down the strong taste in cilantro.
Prep time: 5 minutes
Ready in: 5 minutes
Yield: 2 cups
– 1 bunch fresh cilantro
– 1/2 cup blanched almonds
– 2 tbs grated parmesan
– 1 garlic clove
– 1 tsp salt
– 1/2 lemon, juiced
– 1/2 cup olive oil
– 1/4 cup heavy cream
1. In a food processor or large blender, pulse the almonds until coarsely chopped.
2. Add clove of garlic, pulse until well blended.
3. Wash and pat dry cilantro. Remove large stems from the leaves. Coarsely chop the cilantro. Add the cilantro in the food processor or blender, along with the parmesan, salt, and lemon juice. Pulse.
4. Gradually pour in olive oil while running the food processor or blender.
5. For extra creaminess, slowly add in the heavy cream as you run your food processor or blender.
Cilantro pesto can be used to top chicken, fish, crackers, pasta, etc. The possibilities are endless! Today, I tossed store-bought frozen ravioli with the cilantro pesto and it was delicious! Refrigerate leftovers in an airtight container.