5-Minute Cilantro Pesto
So last week, I went grocery shopping.
We were having friends over and I decided to make a huge bowl of guacamole served with blue corn chips. It was not until I got home that I realized I accidentally purchased two bunches of cilantro instead of one. My guacamole only uses a handful of cilantro, so I had about three cups leftover. Cilantro is one of those herbs that I will buy, completely forget about, and later find in a brown and smelly mess at the bottom of my refrigerator.
Not this time.
I was determined to use all of this extra cilantro. A good friend of mine raves about her cilantro pesto, so I decided to give it a whirl. I didn't have pine nuts, so I substituted with almonds, threw in some red onion and jalapeño, and let the food processor go for about a minute.
Let's just say... oh my God.
I created and polished off all of this cilantro in less than two days. I used it as a dip, added it to rice and beans, and I even used it as a base for a pizza! This Cilantro Pesto is herbaceous, slightly spicy, and full of bright flavor. It comes together in about five minutes and will be your new bright spot as the weather cools down.
Let me know what you think! Don't forget to tag #caramelcoatedwellness on all your pictures!
- 2 Cup Fresh Cilantro one large bunch
- 1/3 Cup Red Onion
- 2 Jalapeño
- 1/4 Cup Sliced Almonds
- 1 Tsp Salt
- 2 Tbsp Olive Oil
Toast the almonds in a dry pan over medium heat for about three to five minutes. Set aside.
Remove the leaves from the cilantro, although a couple of stems are just fine since everything is getting pureed.
Remove the seeds from the jalapeño and dice in large chunks. If this will be too spicy for you, feel free to only use one jalapeño.
Slice the red onion into large chunks.
Add the cilantro, jalapeño, red onion, toasted almonds, salt, and olive oil--if using--into a food processor. Process until a smooth paste forms. You may add more olive oil to get you desired consistency.