I’ve had a few people ask me for my Cilantro Pesto recipe. Here it is!
Beware – cilantro is a great detox herb. If I eat a spoonful of this fresh, I am detoxing that night for about 12 hours. It’s pretty uncomfortable, so be careful. It doesn’t seem to have that effect when it’s a few days old or when it’s mixed with food.
– 2 cups cilantro leaves, packed
– 1 jalapeño – seeds in or out depending on how hot you want it
– 1/2 cup walnuts (or piñon or nuts of your choice)
– 3 cloves garlic (again to taste – I use more)
– 1 tbs lime juice (I added it once and didn’t like it, but the original recipe called for it)
– 1/2 cup olive oil
– 1/2 cup shredded parmesan cheese (I buy a block of this and grate it myself.)
I put everything but the cilantro in the food processor first, then add the cilantro at the end. The nuts and garlic chop up better that way.
If it’s thin, add more nuts and/or cheese. If it’s thick, add more oil.
I find all pesto tastes best within two weeks in the fridge. It freezes well, though. I put one batch in a quart freezer bag, flatten it and let the air out. I lay it in the freezer until it’s hard, then stand up all the baggies in a bin, like books on a shelf. This takes up very little space. I usually have at least a dozen bags of pesto in the freezer over winter. I also make plenty to eat fresh in salad dressing and on rice and beans.