Cilantro Pesto
Serves: Makes about 1 cup
  • 2 cups picked and rinsed cilantro leaves
  • ½ cup whole blanched almonds
  • 2 scallions, cut into one-inch lengths
  • ¼ serrano pepper, or to taste
  • Salt and ground black pepper
  • ½ cup pure olive oil
  1. Process cilantro, almonds, scallions, pepper, and a generous sprinkling of salt and pepper in the work bowl of a food processor until finely ground. Add oil and continue to process until pasty smooth. Taste and adjust seasonings, including more salt if necessary. Can be refrigerated in an airtight container for up to a week.
You will not use all the pesto for these quesadillas but leftovers are great stirred into pasta, bean and grain salads, sandwiches and wraps.
Recipe by Three Many Cooks at