Ingredients
- 3 cups lightly packed fresh cilantro leaves and tender stems
- 1 small jalapeno chili
- stemmed and seeded
- 1/4 cup fried Marcona almonds or lightly toasted slivered almonds
- 1 small clove garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon lightly packed finely grated lemon zest
- 1/2 cup fruity extra-virgin olive oil
Instructions
- In a food processor, combine the cilantro, chile, almonds, garlic to taste, salt, and lemon zest and pulse a few times to make a coarse puree.
- With the motor running, slowly pour the oil through the feed tube.
- Stop processing as soon as all of the oil is blended with the other ingredients.
- If you want a finer, smoother consistency, continue processing until the pesto looks good to you.
- Transfer the pesto to a small bowl, press a piece of plastic wrap directly onto its surface, and refrigerate until youre ready to use it.
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