Prep 5 mins
Cook 5 mins
A great way to use up fresh cilantro. Nice bright pesto, perfect for the summer. It is great mixed with pasta and chopped tomatoes.
- 1 bunch cilantro (about 2 packed cups)
- 29.58 ml lime juice
- 29.58 ml olive oil
- 29.58 ml parmesan cheese
- 29.58 ml toasted almonds
- 2 garlic cloves
- salt and pepper
- Put everything into food processor. Blend until well incorporated.
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.