This pesto gives a really nice punch to a salami and cheddar. I’ve also
tried it on pizza, pastas, and steamed vegetables, tossed it with baked
tofu, and spooned it in tacos. I even put it on scrambled eggs. As a
secret flavor weapon, it’s on point.
1 bunch (about 3 1/2 ounces) cilantro, including stems
5 tablespoons lemon juice
1 tablespoon lime juice
1/2 cup olive oil
1/2 cup toasted unsalted almonds
4 medium garlic cloves, peeled
1 teaspoon sea salt
Combine everything in the bowl of a food processor and process for 30
seconds on high. Use a spatula to scrape down the sides of the bowl,
then process for 30 more seconds. Done.
Good for a week in the fridge.
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