Do you ever buy cilantro only to end up throwing most of it away? If you're like me, this is what happens to every batch of cilantro that ends up in my fridge. We use it for one, at most two, meals and then it languishes in the bottom of the veg bin until it fails the weekly fridge cleanup.
Now, cilantro - especially the store-bought variety - is nothing to write home about. It's cheap and abundant, available year-round. I'm told that fresh out of the garden it is quite another story. But I digress. Out of anticipatory guilt over tossing yet another mostly-full bunch, I found this recipe for cilantro pesto.
Two words: nom.nom.
|Salmon filets coated in a bit of oil.|
|Cilantro-almond pesto cubes, thawed|
|Ready to bake! 15-22 min @ 425F|
Adapted from Simply Recipes
2 c cilantro leaves, chopped
1/2 c blanched almonds (I gave up on the peeling halfway through, but this would be an excellent way to use up slivered almonds)
1/4 c onion, chopped (use whatever you have on hand, the original recipe calls for red, but I swapped out vidalia sweets)
1/4 c olive oil
1 tsp salt
In your blender chop everything except oil together until well mixed. Add oil in a slow stream. If not using immediately, freeze in 1TBS portions using a ice cube tray.