Every once in a while one ends up with too much cilantro--a plant in the garden that's about to bolt, or several bunches in the refrigerator that didn't get used up as planned. I have a couple of solutions to this problem: the first is to make Aida Gabaldon's Green Green Sauce, which I wrote about here; the second is to make cilantro pesto. I tried out this recipe from Simply Scratch a few months ago and it was delicious, but I waited to write about it until I could see how it held up after being frozen. I'm happy to report that when thawed it was jewel-bright, fragrant, and delicious.
Cilantro Pesto
1/2 cup blanched, slivered almonds, lightly toasted
2 bunches fresh cilantro, stems removed
3 tablespoons cotija or Parmesan cheese
1 clove garlic
1 teaspoon salt
Juice of 1 lime
In food processor, pulse almonds until finely chopped. Add cilantro, cheese, garlic, salt, and lime juice and pulse until you have a coarse paste.
1/2 cup olive oil
With food processor running, slowly drizzle in olive until well mixed. Store in refrigerator or freezer.
We ate this as an appetizer with pita chips, and also as a topping for broiled fish.
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