Homemade Cilantro Pesto
A bright and flavorful Homemade Cilantro Pesto prepared with cilantro, toasted almonds, serrano chile, red onion, and olive oil. Ready in minutes and perfect for pasta, tacos, sandwiches, and more.
8 Servings
Ingredients
- 2 cups packed cilantro leaves and stems
- ½ cup blanched almonds
- ¼ cup chopped red onion
- ½ teaspoon seeded and chopped serrano chile
- 1 teaspoon kosher salt
- ¼ cup extra-virgin olive oil plus more as needed
Instructions
Toast the Almonds
- Place a small skillet over high heat. When hot, add the blanched almonds in a single layer. Stir continuously until they become fragrant and lightly browned. Remove the almonds from the skillet immediately to prevent over-browning and set aside to cool slightly.
Process the Primary Ingredients
- Transfer the cilantro, toasted almonds, chopped red onion, serrano chile, and kosher salt to a food processor. Pulse until the mixture is finely chopped and evenly combined.
Incorporate the Olive Oil
- With the processor running, gradually add the olive oil in a slow, steady stream until the pesto reaches your desired consistency. Add additional olive oil, if necessary, to achieve a thinner texture suitable for drizzling or mixing into pasta.
Store
- Use immediately, or refrigerate in an airtight container for short-term use. To freeze, portion the pesto into an ice cube tray, freeze until solid, then transfer the cubes to a sealed freezer container.
Notes
This Homemade Cilantro Pesto is naturally gluten-free. Ensure that almonds and any packaged ingredients used (such as nuts) are certified gluten-free to avoid cross-contamination concerns.