Fresh cilantro whipped into pesto with a little toasted almonds, cotija cheese and garlic. Perfect as a spread on toasted bread rounds or as topping for fish, chicken, steak … really, the options are endless.
In a small skillet, add the almonds and toast until golden and fragrant over medium heat. Remove to a clean dish to cool.
In the bowl of your food processor add in garlic and the cooled, toasted almonds and pulse until coarsely chopped.
Add in the cilantro, cotija cheese, salt and lime juice. Pulse until coarsely ground. With the food processor running, slowly drizzle in the olive oil.
Remove and refrigerate until ready to use.
This pesto also can be spooned into ice cube trays and frozen. Once frozen, store in a freezer safe bag/container until ready to use!
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Great pesto! It worked really well with your Cheesy Chicken and Cilantro Pesto Baked Flauta recipe, and we really enjoyed it! I used feta cheese, because it’s similar in flavor and I couldn’t find the one the recipe called for, but it worked perfectly. Thanks!
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