What to do when you have cilantro that is about to expire? Pull out all the stops and make pesto, of course! This recipe could not be more forgiving. I changed it up from traditional pesto recipes. Who starts with cilantro as a main ingredient, anyhow?
For the other ingredients I stuck with tradition…except for those toasted cashews. I grabbed my food processor and got to work. You can experiment here – I have added arugula, peas, and a variety of nuts to pesto before!
Olive oil was slowly streamed in.
And there you have it. Pesto can go on all sorts of things. I used it as a spread for crackers at happy hour and a sandwich spread for lunch. Sadly, the pesto ran out before I could toss it with some pasta. I have so much to look forward to next time! Have a great weekend, friends! Thanks for reading!
- Bunch of cilantro
- 1/3 C. parmesan cheese, grated
- 2 garlic cloves
- 1/4 C. cashews, toasted
- 1/3 C. olive oil
- Salt, pepper and lemon juice to taste
- In a small pan, gently toast the cashews over medium heat until lightly browned. Set aside and let cool.
- Destem, wash the cilantro and dry completely.
- In the bowl of a food processor, pulse the cooled cashews until finely ground.
- Add in the cilantro, parmesan cheese, cloves of garlic, a pinch of salt, few cracks of fresh black pepper and pulse to mix. Scrape down the sides of the food processor before continuing.
- While the food processor is running, slowly stream in the olive oil until well mixed and emulsified.
- Check the pesto for flavor and maybe add more salt, pepper or a shot of lemon juice, if needed.
- NOTE: the garlic flavors will really cut through as the pesto sets up. You may want to cut back on the amount of garlic.
- Pesto will keep, stored in an airtight container, for 5 - 7 days.