What’s a girl to do when she accidentally buys an extra bunch of cilantro, when there was CLEARLY already a ton in her refrigerator? Oops.
This is the happiest mistake I’ve made in a while. Making pesto with basil is delicious, but unless you have a ton growing in your garden (someday, I will!), basil is usually expensive to buy in bulk to make something like pesto. And so, with the help of a little spicy pepper, cilantro jalapeno pesto was born!
Upon tasting it, Zach said, and I quote, “this tastes like a delicious Mexican garden!” He was right. It’s fresh, spicy, flavorful, earthy, healthy, and oh-so-delicious, without being overwhelmingly cilantro-ey. Plus, it costs about $3 to make total.
If you need more convincing, making pesto is potentially the easiest thing you will ever do. Like, ever. Put things in a food processor and press on. That’s it. Then, you can use it for a number of things, such as:
- on pasta or gnocchi
- on pizza, in lieu of tomato sauce
- on sandwiches as a spread
- on toast
- on tacos (this IS cilantro jalapeno pesto, after all!)
- as a dip
- as the base for a marinade for grilled meat or veggies
- on a baked potato
- Um I can’t think of any more at this very moment but I’m sure there are a million other ways to use this pesto! (Have any ideas…? Leave them in the comments below!)
For this pesto, I used almonds instead of pine nuts (mostly because I had almonds in my cabinet, and not pine nuts). This is another way to make this sauce more affordable- pine nuts are pricey! I used whole almonds, so I pulsed them in the food processor until they were somewhat ground (if you are using pre-sliced or slivered almonds, you may be able to skip this step). Then, add a whole bunch of cilantro (remove the large stems, but don’t sweat it if you have both stems and leaves in there!), a seeded jalapeno, two whole cloves of garlic, and salt and pepper. While the food processor is running, add olive oil until you reach the desired consistency.
Usually pesto is made with parmesan cheese. I didn’t make this pesto with cheese… mostly because I forgot! Just like I forgot I already had cilantro in my fridge. Oy. However, my forgetfulness turned out to be another happy accident. I think this pesto is BETTER without cheese! (And that means a lot coming from me- I LOVE cheese). This pesto tastes so delicious without parmesan, and makes it vegan as well. After I made it and realized my error, I stirred some parmesan into a little bit of the pesto, but decided I preferred it sans-cheese (make no mistake, it was still extremely tasty). So, I leave this decision up to you: add parmesan, or don’t add parmesan. Your choice!
I’m making this again next week. And probably the week after. On purpose this time… not by accident :-) Recipe below, enjoy!
Cilantro Jalapeno Pesto
- Food Processor
- 1/2 cup almonds whole, sliced, or slivered
- 1 bunch cilantro large stems removed
- 1 jalapeño seeds removed, if you want a mild pesto
- 1 clove garlic
- salt and pepper to taste
- 1/4 cup extra-virgin olive oil plus more if necessary
- If using whole almonds, pulse in food processor until coarsely ground. Otherwise, skip to step two.
- Place all ingredients except for olive oil in food processor and turn on.
- While food processor is running, add olive oil (1/4 cup). If consistency of pesto is too thick, add more olive oil until you have the desired consistency.
- Store in an airtight container or jar in the fridge for one week or in the freezer for 6 months.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.