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Cilantro Pesto

Cilantro Pesto

Got leftover fresh cilantro? Use it in this quick and easy pesto  that keeps in your fridge for a month or in your freezer for three. Try it spooned over grilled fish or add a little to your next bowl of hearty vegetable soup.

Ingredients

  • 6 cloves garlic, unpeeled
  • 2 Serrano peppers
  • 2 cups fresh parsley
  • 2 cups fresh cilantro
  • 1/2 cup extra-virgin olive oil
  • pinch of salt

Instructions

  1. In a skillet, cook garlic cloves and peppers until lightly charred, about 15 minutes.
  2. Peel garlic and remove seeds from peppers.
  3. In a blender, puree garlic, peppers, parsley, cilantro and olive oil.
  4. Season with salt, transfer to a jar and top with 1/4 inch oil. Refrigerate up to 1 month.

Time: 40 minutes

Servings: makes 1 cup

Recipescilantrocondimentseasygluten freeparsleypestovegetarian
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