Cilantro and Green Chili Pesto is a kind of convenience food for cilantro lovers.
Fresh cilantro seems to have a short shelf-life in my refrigerator. Often, I buy it for one recipe with high hopes to use it in many others. But before long, it turns dark and is better suited for an over-the-hill party than my dinner table.
Given the above, transforming a bunch of cilantro leaves into pesto is my best solution. It will keep in the refrigerator several days and the freezer for several months.
A zippered plastic bag is my container of choice. The snack size are my favorite. Add 1-3 tablespoons to the bag. Gently mash bag into a flattened shape, push out the air, and finally, seal. After it’s frozen, it will be easy to break off or shape it into little patties that defrost quickly. Alternately, pour pesto into ice cube trays. When frozen, release from tray and store in plastic bags.
Add this concentrated cilantro flavor to a bowl of rice or pasta. Or stir it into Greek yogurt for a delicious dip or salad dressing. How about spreading it over a raw pizza crust, sprinkle with Mozzarella cheese and some pre-cooked fajita chicken for a quick pizza? Makes a quick and delicious pizza.
How to make Cilantro and Green Chili Pesto:
Convenience food for cilantro lovers
- 4 ounces fresh cilantro (2 bunches) with large stems trimmed
- 1/2 cup olive oil
- 2/3 cup toasted almonds
- 4 cloves garlic
- 1/4 cup green chilies
- 1 fresh jalapeno, seeded
- 1/2 cup grated Parmesan
- salt and pepper
- Add cleaned and dried cilantro, olive oil, almonds, green chilies, and jalapeno to bowl of food processor or blender. Pulse and process until fairly smooth.
- Add Parmesan cheese and season with salt and pepper.
Freezes well. Place in 1-quart plastic freezer bag, seal and mash flat which makes it easy to break off a piece as needed, even when frozen.
Keywords: Tex-Mex recipes, cilantro pesto, green chilies, dinner recipes