Cilantro Pesto

By ebdonahue

Fresh cilantro whipped into pesto with a little toasted almonds, cotija cheese and garlic. Perfect as a spread on toasted bread rounds or as topping for fish, chicken, steak... really the options are endless.

Ingredients

• 2 bunches Fresh Cilantro, washed and patted dry
• 1/2 cup {heaping} blanched, slivered Almonds
• 3 tablespoons Cotija Cheese {or Parmesan}
• 1 large Garlic Clove, smashed and peeled
• 1 teaspoon Kosher Salt
• Juice of 1 Lime
• 1/2 cup Olive Oil

Details

Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from simplyscratch.com

Preparation

Step 1

In a small skillet add the almonds and toast until golden and fragrant over medium heat. Remove to a clean dish to cool.

In the bowl of your food processor add in a clove of garlic and the cooled, toasted almonds and pulse until coarsely chopped.

Add in the tops of the two bunches of cilantro, the cotija cheese, salt and the juice of a medium sized lime.

Pulse until coarsely ground. With the food processor running, slowly drizzle in the olive oil.

Remove and refrigerate until ready to use.