I think by now we have established that I love pesto. I really do. It’s so easy to make and to eat – seriously I could eat the whole pound of pasta by myself. The only thing I don’t like about pesto is the cost of making it. I mean, unless you have a bountiful garden full of basil, you are going to spend some big bucks on basil and pine nuts.
But guess what isn’t expensive. Cilantro. It’s always under a dollar and the bunches are huge. Go to a farmers’ market and its even cheaper. My mom came home with two bunches the other day for $2 and after cleaning and removing the stems, we had 8 cups of cilantro. 8 cups. What in the world is anyone supposed to do with 8 cups of cilantro?
Make pesto of course! I divided up the cilantro and made 2 batches of this cilantro pesto and another 2 batches of my cilantro peanut pesto.
Yield 1 cup
- 1/2 cup whole almonds (with or without skin)
- 2 cup cilantro, large stems removed
- 1/3 cup grated pecorino romano or parmesan cheese
- 2 garlic cloves
- 1/2 cup olive oil
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper (optional)
- In a food processor or blender, process the almonds until they have turned into fine crumbs.
- Add the remaining ingredients and process until smooth.