I found several recipes for Cilantro Pesto on web, and used them to make up my own, a vegan one pretty much based on what I had in the cupboard. This would be endlessly adaptable. A tried and true recipe. …from the recipe archives, from a 4SFC member
• 2 cups packed, loosely chopped cilantro with stems
• 1/3 cup ground almonds
• 1/4 cup loosely chopped red onion
• 2 cloves garlic
• 1/4 teaspoon salt
• 1 teaspoon juice of fresh lime
• 1/4 cup olive oil
In a food processor, chop garlic. add the cilantro, almonds, onion, lime juice and salt, and pulse until well blended. With the food processor running, slowly add the olive oil in a steady stream. Taste and adjust seasonings.
Can be thinned with water for various uses like pasta sauce. Use for sandwiches, as an accompaniment to Mexican and Indian dishes, or as a spread for crackers/bread.
Makes about 1 cup.