Pesto is a lovely, versatile thing, and I’m all about its warmth and simplicity. This cilantro version from Simply Recipes uses no garlic or cheese, so it’s completely vegan. And it has a longer freezer life, because garlic can develop bitterness if it’s been in the freezer too long.
Cilantro Pesto Recipe
Prep time: 5 minutes
2 cups, packed, of cilantro, large stems removed
1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded serrano chile
1 teaspoon Kosher salt
1/4 cup olive oil
You can add more serrano chiles if you like things hot. A full teaspoon will give you a nice, warm pesto.
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.