eMom Recipe Wiki | Cilantro Pesto (Pestro)

Cilantro Pesto (Pestro)

  • heaping 1/4 c slivered almonds
  • 1 bunch cilantro, washed and dried
  • 2 tbsp grated Parmesan
  • 1 garlic clove, peeled
  • juice of a lime
  • 1/4 c olive oil

In a skillet, toast the almonds until golden over medium-low heat. Remove to a plate to cool.

Slice the cilantro bunch in half where the stems begin and discard stems.

In the bowl of a food processor, place the garlic clove and the cooled almonds and pulse until coarsely chopped. Add in the cilantro tops, Parmesan, lime juice and pulse until coarsely ground. Scrape the sides. With the food processor running, slowly drizzle in the olive oil.

Makes about 1 cup of pesto.

Suggestions for use:

Coat a fish fillet in pesto and bake at 375 for 10 minutes, or until fish registers 135 degrees.


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