This is a wonderful, summery pesto. Cilantro and almonds taste delicious together. Serve this pesto with fresh angel hair pasta, grilled chicken or as a spread on sandwiches. A hint of grated lemon gives this pesto an extra zing!
Ingredients:
2 Cups of fresh Cilantro, well rinsed and allowed to dry on a paper towel
1/2 Cup Toasted Slivered Almonds
1/2 Cup grated Parmesan Cheese
1 Clove of fresh Garlic
Sea salt and freshly ground pepper
Zest of 1/2 a Lemon
1/4 Cup good quality Olive Oil, or a little more to taste
Method:
In the bowl of a food processor, add the cilantro, almonds, parmesan, garlic sea salt and pepper and lemon zest
Mix on low-medium on and off until the mixture forms a paste like consistency
While the motor is running, drizzle the olive oil into the mixture until it reaches the consistency and taste that you like
Use right away on pasta, keeping a little of the pasta water to thin if required
Add more parmesan cheese if desired
If you are not using this pesto right away, it may be stored in the fridge for up to a week.
This also freezes very well! I love freezing pesto and discovering it in late fall or early winter. It will freeze well up to six months.
Enjoy!
Toasted Slivered Almonds
Pre-heat oven to 350 F
Line a baking sheet with parchment paper
Spread the almonds out evenly
Roast for about 4-5 minutes and check that they aren't burning, roast a little longer if necessary - they should be light golden in colour when done
Cilantro vs Coriander
Cilantro and Coriander come from the same plant. Cilantro refers to the leaves and stems of the plant while the seeds are known as Coriander.
You will notice that cilantro is used in many Mexican dishes such as Guacamole, Salsas and Quesadillas. It has such a tangy taste and aroma. It also makes a delicious pesto sauce. Cilantro is also used in many Asian recipes such as curries and in Chimichurri which is a South American sauce.
Coriander seeds are used whole or ground in curries and other Indian recipes.
Consider using them both in your kitchen!
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