Got a request over on FB for our Cilantro Pesto recipe, so here it is; goes great with chicken, pork, fish or just great veggies primavera.
1 packed Cup Cilantro with the large stems removed
1/4 Cup lightly toasted Almonds
2 Tablespoons Sweet Onion
1 small clove fresh Garlic
Juice of 1/2 Lemon
1/4 cup extra virgin Olive Oil
Salt & Pepper to taste
Process everything but the oil in a food processor or blender until thoroughly incorporated.
With the processor or blender running, add the olive oil in a slow, steady stream.
Stop when you hit the consistency you like.
Taste and season with salt and pepper as desired.
Freeze leftovers as needed.