Cilantro Pesto
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 1 bunch of cilantro, leaves only (about 2-3 loosely packed cups)
  • ½ cup almonds, raw and unsalted*
  • 3 Tablespoons olive oil
  • juice of ½ a lemon
  • ¼ cup water
  • ½ teaspoon salt
  • 1 clove garlic
Instructions
  1. Place all ingredients into a food processor and blend until evenly combined.
  2. Season to taste with salt and pepper. I like salt, so I added more!
  3. Store in an airtight container for up to 1 week in the refrigerator.
Notes
* if using salted almonds, start with ¼ teaspoon of salt and season to taste.

**If using as a spread or for tacos/fajitas, recipe is great as is. If using with pasta, add an additional two tablespoons of olive oil before mixing with pasta. Alternatively you could try adding two tablespoons of pasta water instead of olive oil.
Recipe by Insightful Bite at https://www.insightfulbite.com/cilantro-pesto/