Cilantro Pesto

Did you know that you can make pesto with cilantro?  Now you can enjoy the distinct summer flavor of cilantro in pesto form.

Here are some ideas for using it:

  • Spread on toast and top with a fried egg.
  • Use as a dip with tortilla chips.
  • Spread on a grilled cheese sandwich.
  • Spread in a quesadilla with black beans, chicken, and cheese.

Cilantro pesto can also be frozen by spreading a thin layer on a cookie sheet lined with parchment paper.  After it has frozen, you can break it into chunks and place in a ziploc bag.

Cilantro Pesto

  • 1 garlic clove
  • 1/3 cup pumpkins seeds, sunflower seeds, or toasted pine nuts
  • 4 oz bunch of cilantro with the leaves removed from the stems
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/3 cup olive or avocado oil
  • 1 T. lime juice
  • 1/2 cup grated cheddar cheese

In a food processor, process the garlic and seeds or nuts until finely ground.

Add the cilantro leaves, salt and pepper, and process until the cilantro leaves are finely chopped.

Add the oil and lime juice and process to incorporate.

Add the cheese and pulse briefly.

Enjoy!

Store in the frig if you don't use it right away.  The top layer may discolor, but underneath it will still be bright green.

How to Freeze Cilantro Pesto

Line a baking sheet with parchment paper and spread the cilantro pesto in a thin layer on the parchment paper.

Freeze until solid.

Break into pieces and store in a ziploc bag.  Cilantro pesto will stay fresh in the freezer for at least a year.

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Comments

Anna Anderson

Great recipe. I did not know about making my favorite, bright flavored cilantro into pesto! The freezing tip is wonderful. A whole year of deliciousness. Thank you again Anna, for sharing- the more cilantro the better!

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