Recipe by Veggie Girl.
A great way to use up fresh cilantro. Nice bright pesto, perfect for the summer. It is great mixed with pasta and chopped tomatoes.
Top Review by DailyInspiration
Absolutely to die for! I could eat this pesto all by itself and I made sure to scrape every spoonful out of the food processor -- wish it had made a bigger batch. The only change I made was to add a couple more tbsp. of olive oil. My head is swimming with all the things I want to use this for -- dip, pasta, meats, veggies -- just by itself. If you love cilantro, you'll be hooked at the first bite. Definitely going into my Best of 2014 Cookbook. Made for Spring PAC, 2014.
- 1 bunch cilantro (about 2 packed cups)
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 tablespoons parmesan cheese
- 2 tablespoons toasted almonds
- 2 garlic cloves
- salt and pepper