Spicy Cilantro Pesto – A Freezer-Friendly Flavor Booster
Introducing my Cilantro Pesto recipe, your secret weapon for preserving and freezing cilantro. Bid farewell to those unsightly wilted, blackened leaves with this easy and effective solution!
16
Tablespoons
Ingredients
- 4 ounces (113 g) fresh cilantro - 1 large bunch
- ½ cup (108 g) extra-virgin olive oil
- ⅔ cup (72 g) sliced or slivered almonds
- 2 cloves (2 cloves) garlic
- ¼ cup (64 g) green chiles, canned
- 1 (1) fresh jalapeno, seeded
- ½ cup (50 g) grated fresh Parmesan cheese
- ¼ teaspoon (¼ teaspoon) table salt
- freshly ground black pepper
- 1 tablespoon (1 tablespoon) fresh lemon juice - juice from half a medium lemon
Instructions
- Add 4 ounces fresh cilantro, cleaned and dried, 1/2 cup extra-virgin olive oil, 2/3 cup sliced or slivered almonds, 2 cloves garlic, 1/4 cup green chiles, canned, 1 fresh jalapeno, seeded , 1/2 cup grated fresh Parmesan cheese, 1/4 teaspoon table salt, and freshly ground black pepper to a food processor or blender pitcher.
- Pulse and process until not-quite a smooth paste. I like a tiny bit of texture.
- Squeeze 1 tablespoon fresh lemon juice over all; pulse to mix.
- Taste and add more salt and pepper as desired.
- Store in the fridge or freeze in small portions.
Notes
Freezes well. Place into a small plastic freezer bag, seal, and mash flat. Freezing in this manner makes it easy to break off a piece as needed, even when frozen.
Nutritional Information
Serving: 1tablespoon | Calories: 133kcal | Carbohydrates: 3g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 96mg | Potassium: 115mg | Fiber: 2g | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg