Cilantro Pesto (Pesto de Cilantro)

Instructions

1. Toast the Almonds: Add the almonds to a small dry skillet over medium-low heat. Cook for 4–6 minutes, stirring or tossing frequently, until lightly golden and fragrant. Transfer them immediately to a plate and let them cool completely.½ cup almonds
2. Prepare the Cilantro: Rinse the cilantro thoroughly and dry it in a salad spinner or between clean kitchen towels. Remove the thick, woody ends of the stems. Tender upper stems can remain.1½ cups cilantro
3. Grind the Base: Add the cooled almonds, garlic, and fine sea salt to a food processor. Pulse 8–10 times, until the almonds and garlic are finely chopped. Stop before the almonds begin forming a paste.toasted almonds, 2 garlic cloves, ½ tsp fine sea salt
4. Add the First Cilantro: Add half of the cilantro and the lime juice. Pulse several times, stopping once to scrape down the sides of the bowl, until the cilantro is finely chopped.¾ cup cilantro, 1 tbsp lime juice
5. Add the Remaining Cilantro: Add the remaining cilantro and pulse again until evenly incorporated.remaining ¾ cup cilantro
6. Stream in the Oil: With the food processor running, slowly drizzle in 6 tablespoons of the olive oil. Stop and scrape down the bowl, then pulse until the pesto becomes creamy and cohesive.6 tbsp olive oil
7. Adjust the Texture: Add the remaining olive oil 1 tablespoon at a time, pulsing briefly after each addition, until the pesto is thick, spoonable, and easy to spread. Stop before it becomes completely smooth or oily.remaining 2 tbsp olive oil, as needed
8. Taste and Adjust: Taste the pesto and add more fine sea salt if needed. Add another teaspoon of lime juice only if the cilantro tastes flat or the pesto needs more brightness.fine sea salt and lime juice as needed
9. Serve or Store: Use immediately, or transfer the pesto to a clean airtight container and refrigerate promptly.finished Cilantro Pesto