Add some tangy, spicy cilantro pesto to soups, top veggies, or use as a dip or spread. Cilantro is a natural detoxifying herb that pairs well with lime and serrano chiles.
- ¼ cup raw cashew pieces or halves
- 2 garlic cloves, peeled and halved
- 1 serrano chile, seeds and ribs removed, if desired
- Juice and zest of 2 large limes
- 3 big bunches cilantro, leaves and tender stems, about 5 cups loosely packed
- ½ cup neutral flavored oil, such as safflower or avocado oil
- Sea salt, to taste
- Place cashews, garlic cloves, and serrano chile into the bowl of a food processor fitted with the chopping blade. Pulse until finely chopped.
- Add cilantro and lime zest to the food processor. Pulse a few times to combine.
- With motor running, add lime juice and oil through the feed hole. Stop and scrape down sides as needed. Once pesto is the consistency of a slightly chunky paste, stop the food processor and add a good pinch of sea salt. Pulse a few times. Taste and add a little more salt, if needed.
- Transfer to a jar with a tight-fitting lid. Store in the refrigerator for up to 1 week. Can also be frozen for up to 2 months.
- Not a fan of cilantro? Try swapping it out for a combination of mint and basil instead. Or use parsley.
- Other nuts can be substituted for the cashews. Two or three Brazil nuts or 1/4 cup macadamia nuts will best mimic the flavor and creamy texture of the cashews, but other tree nuts will also work.
- Category: Condiments
- Method: Blending
- Cuisine: Italian
Keywords: cilantro pesto recipe