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
- In a skillet, cook garlic cloves and peppers until lightly charred, about 15 minutes.
- Peel garlic and remove seeds from peppers.
- In a blender, puree garlic, peppers, parsley, cilantro and olive oil.
- 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
