Cilantro Pesto

By myoung

Ingredients

• 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
• 1/2 teaspoon Kosher salt
• 1/4 cup olive oil

Details

Servings 1
Adapted from simplyrecipes.com

Preparation

Step 1

I have, over the years, attempted to grow cilantro several times. Each time the plants bolted before I got much use out of them. This year I planted a bunch of seed in October, when the scorching Sacramento summer weather cooled down, and the plants have been thriving for months. As the cilantro gets more mature, the stems thicken and the leaves get much bigger, signaling "pre-bolt" and a good time to make cilantro pesto. Unlike

, this pesto requires no Parmesan or garlic. The complementary flavors are red onion and serrano chile instead. Also, almonds are used instead of pine nuts. Almonds seem to enhance the flavor of the cilantro, rather than compete with it. Use with pasta, as a filling, or with chicken in tacos. Some of this batch got mixed in with some cottage cheese for a delicious tortilla chip dip.

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.

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Cilantro is my all time favorite flavor. You're so lucky (smart!) to have figured out how to grow it successfully. It gets so hot in Utah that I've never been able to grow it very well, but recently I had the idea of attempting it in a little strip of flowers on the west side of my house, where it's shady some of the day. I'm going to experiment with that this summer to see if I can get at least one good crop. I'll just mix it in with the taller flowers. I'm hoping it will work.

Mmmm, I like to make this with hazelnuts instead of almonds, and no onion or chile.

MMM, I bet this would also be delicious stirred into chicken or vegetable soup to give it an almost tortilla-soup-like flavor. There's an Italian vegetable/bean soup (Can't remember the name) that works the same way-- stir in a tablespoon of basil pesto riht before serving. Delish.

I love Cilantro and this sounds wonderful, but would you recommend anything in place of Almonds? Food allergy and all.

making this with 1/4 cup of garlic added and a good helping of black pepper and using it as a marinade. Chicken grilled with this is amazing.

Though, in that you nix the nuts and add vinegar and parsley

Almonds...interesting. I've been a chef for quite a while and i've made some pretty interesting things, some not so good and some really good, for staff dinners over the years. i've tried the cilantro pesto about three times and never any almonds. what i have done that seems to work is peanuts, lime juice, a little palm sugar, a touch of sesame oil and thai chili or jalapeno. this makes a southeast asian style pesto and its pretty good on pad thai noodles with some spicy shrimp or tofu. you can also dip spring rolls in it, or serve it with cool cucumbers. i'll try the almonds next time.

Hi Wendy - could be the cilantro you were using was a little too mature. You could always add more nuts to balance the flavors.

I just made this two weeks ago. I am a married grad student who cannot make dinner at home all the time and this was perfect. My husband eats this pesto with pasta, lunch meat sandwich (pesto replaces condiments), crackers for snack, etc. Although I have to credit my husband for being creative with this pesto, I think this recipe is great.

Your pesto looks and sounds delicious! This is how I use excess cilantro - most regional Indian cuisines include a 'cilantro (or cilantro and mint) chutney' that is served as a condiment with a meal or with fried snacks. I am sure you've seen some horribly artificial green chutneys in Indian restaurants. Here's the real recipe. It is delicious, healthy (no oil here!) and very versatile - try it on whole wheat bread in a sandwich. It keeps in the refrigerator for two weeks.

2 or 3 hot Thai green chillies, remove seeds for less heat, or just use one

Process peanuts, chillies, cumin, salt and sugar for 30 seconds in the mini jar of a blender or food processor. Add washed cilantro, lemon juice and a teaspoon of water at a time, as needed to help the processing. I like a spreadable consistency like hummous. A clove of garlic or even green garlic may be added. Fresh coconut may be substituted for the nuts (equal volume), but that also has the same effect on shelf life. Oh, and if you have access to raw green mangoes, peel and add half of one here instead of lemon juice - finger lickin' good!

I also, mixed it in with plain yoghurt and it was lovely. simple and elegant.

Figured I could count on you for a great way to use a bunch of cilantro I had in the fridge. Luckily, I happened to have the other ingredients, too. I just whipped up a batch of this stuff, and it's wonderful. A little kick from the pepper, but not so much as to obscure the other flavors. It was heaven on a homemade tortilla chip, and mixed into sour cream. I'm thinking I may rub it all over the pork tenderloin I've got thawing, too!

I do love cilantro pestos, though I must say my favorite nut to combine it with is pecans...pure texas : )

Sounds great! I make something similar but use 2 tblspn raw pumpkin seeds. Just found this site and LOVE it. Thanks.

add olive oil for extra flavour

Thanks for the inspiration to this pesto! I made pork chops and potato salad with green beans for dinner last night. One of the potato salad recipes called for pre-made basil pesto and since I had cilantro on hand, I made this pesto with some changes. I blended cilantro, blanched almonds, jalapeno peppers, garlic (omitted shallots) and oil for the pesto. Mixed the pesto with potatoes and green beans. It was a huge hit with the husband and some friends we had over for dinner.

Some Hints how to make Pesto...more of a multi function Pesto.

but cook the Onions and the Mushrooms, then add the Cilantro which should remain raw..or fresh...

Mix it with pasta, or add it to tacos or tortilla soup. ~Elise

This is a delicious recipe. I used it as an appetizer with crackers and baby carrots. I added a bit of lemon juice to enhance flavors. I've been visiting this site for a couple of weeks now and I really like it. Congrats, you don't see many websites like this, wonderful pictures too.

I use the pine nuts instead of the almonds, roasted. I also add some fresh squeezed lime juice, depends on my mood and how much I'm making.

For the heat I make two different versions. For the milder of the two I use four whole roasted jalapeño peppers. For the hotter of the two I use four - six whole roasted Habañero peppers. Probably should let people know if you're ever going to serve the hotter of these.

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