Author: Isabel Orozco-Moore, https://www.isabeleats.com/cilantro-pesto/
Servings: 12 servings
Ingredients
- 3 cups loosely packed cilantro
- 1/2 cup olive oil
- 1/2 cup sliced almonds
- 1/3 cup cotija cheese. Don’t have cotija cheese? Use crumbled feta or shredded parmesan cheese instead.
- 1/4 cup chopped red onion
- 3 tablespoons lime juice – about 1 1/2 limes
- 1 clove garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Add all ingredients to a food processor or blender and pulse until mostly smooth.
Notes
- Makes about 1 1/2 cups pesto.
- When measuring the cilantro, there’s no need to remove the leaves from the stems. Simply remove
- and discard any extra long stems, and then loosely pack the cilantro into a measuring cup.
- Don’t have cotija cheese? Use crumbled feta or shredded parmesan cheese instead. They both have a
- similar flavor and the perfect amount of saltiness like cotija cheese!
- Instead of sliced almonds, you can use pine nuts. Or if you have whole almonds, just give them a
- quick chop before measuring them out.
- Don’t have red onions? Use white onions instead, or you can completely leave them out.
