Makes about 2 cups
When mixed together, citrusy cilantro, spicy jalapeños, and nutty pistachios make an addictively good, deep green pesto. Like all pestos, Cilantro Pesto is an extremely versatile condiment. It goes well with fish, chicken, and lamb; can be mixed with pasta, potatoes, quinoa, or beans; is used for dips, sandwich spreads, and soup toppings; and boosts the flavor of most vegetables, salads, and salad dressings. Cilantro-Pistachio Pesto freezes well; when I have an abundance of cilantro, I make pesto and freeze it for later use. To freeze, put 1 cup pesto in a quart-sized zip-lock bag, flatten out into a thin layer, and freeze flat. When ready to use, open bag and break off as much as needed; frozen pesto thaws in minutes. If you can’t find pistachios, substitute blanched slivered almonds. The amount of jalapeño depends on how spicy you like your food, and how spicy the jalapeño is (each pepper is different: some are mild, while some are quite hot).
2 1/2 packed cups chopped fresh cilantro
2-4 Tbsp. chopped jalapeño (1-2 medium)
1 Tbsp. minced garlic
1/2 tsp. salt
1 cup raw pistachios
3/4 – 1 cup extra virgin olive oil
3-4 Tbsp. fresh lime juice
Put cilantro, jalapeño, garlic, salt, and pistachios in food processor. Pulse to coarsely chop. Add 1/2 cup olive oil and 3 Tbsp. fresh lime juice and process until ingredients are fully combined and smooth, scraping down sides of bowl, as necessary. Add 1/4 cup olive oil and pulse until smooth. Taste and add salt, lime juice, or olive oil, as needed.