Cilantro Pesto
Cilantro pesto is a welcome flavor-maker in your kitchen. Garlicky, herbaceous, and easy to whip up, this is a multi-tasking recipe you’ll make again and again!
Servings: 8 servings
Ingredients
- ½ cup raw cashews
- 2 cups boiling water
- 1 large clove garlic, peeled and roughly chopped
- 1 cup loosely packed cilantro, leaves and stems
- ½ cup loosely packed parsley, leaves and small stems
- 1 tablespoon fresh chives, coarsely chopped
- ¼ cup extra virgin olive oil, more if needed
- 1 teaspoon kosher salt
- pinch of red pepper flakes (optional)
Instructions
- Place the cashews in a heatproof bowl and cover with two cups of boiling water. Set aside for 5 minutes to soften. Drain well and add soaked cashews to the bowl of a small food processor.½ cup raw cashews, 2 cups boiling water
- Place the garlic, cilantro, parsley, and chives into the food processor bowl. Attach the lid securely and pulse several times until all of the ingredients are finely minced, forming a coarse paste.1 large clove garlic, peeled and roughly chopped, 1 cup loosely packed cilantro, leaves and stems, ½ cup loosely packed parsley, leaves and small stems, 1 tablespoon fresh chives, coarsely chopped
- Add the olive oil, salt, and red pepper flakes (if using) to the bowl. Close the lid and pulse a few more times to emulsify the oil into the paste. Taste and add salt if needed. Transfer to an air-tight container for storage, or serve immediately.¼ cup extra virgin olive oil, more if needed, 1 teaspoon kosher salt, pinch of red pepper flakes
Notes
- Equipment note: I use a mini food processor to make this recipe. If you only have a large food processor, you may want to make a double batch of the pesto. Otherwise, you'll have to constantly scrape the sides of the food processor bowl.
- Storage: Leftover pesto may be stored in the refrigerator inside an airtight container for up to three days. Stir well before serving. To freeze, transfer the pesto to a zip-close plastic bag or freezer cubes and keep in the freezer for up to three months.
- Nut-free: If you prefer, substitute ½ cup pepitas for the cashews. You may need to add extra oil to achieve the right consistency; I found that 2 additional tablespoons was perfect.
Nutrition
Serving: 2tablespoons | Calories: 107kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 295mg | Potassium: 87mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 471IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg
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