Recipe courtesy of Daisy Martinez

Cilantro Pesto

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 1 1/2 cups
Share This Recipe

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. 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.
  2. Pour the oil into a blender jar. Add the cilantro, parsley, almonds, and vinegar and blend until the herbs are finely chopped and the mixture is fairly smooth. Season, to taste, with salt and pepper. The pesto can be made up to a day in advance. Scrape into a storage container and press a piece of plastic wrap directly on the surface to prevent the pesto from turning dark. Refrigerate until ready to use. Bring the pesto to room temperature before serving.
23m Easy 100%
CLASS
21m Easy 100%
CLASS
14m Easy 97%
CLASS
10m Easy 99%
CLASS
18m Easy 98%
CLASS
Tony Mantuano

Linguine with Pesto

10m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now