Cilantro Pesto
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
56
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
This is particularly good with shrimp skewers or short ribs, but it would be at home with any simple fish steak or fish fillet off the grill
2
I went with a straightforward white wine vinegar here, but you can fine tune this to your own taste by using sherry vinegar, lemon and/or lime juice, or balsamic vinegar
3
Pour the oil into a blender jar
4
Add the cilantro, parsley, almonds, and vinegar and blend until the herbs are finely chopped and the mixture is fairly smooth
5
Season, to taste, with salt and pepper
6
The pesto can be made up to a day in advance
7
Scrape into a storage container and press a piece of plastic wrap directly on the surface to prevent the pesto from turning dark
8
Refrigerate until ready to use
9
Bring the pesto to room temperature before serving