Cilantro Pesto

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If you find yourself with an excess of cilantro, this recipe is quite a good way to use it. 

2 cups packed cilantro, remove large stems.  The small stems are fine.
1/2 cup almonds
1/4 cup onion
jalapeno pepper to taste--I used one with the ribs & seeds removed.  If you want a milder pesto, use less hot pepper or eliminate altogether.
1 teaspoon Kosher salt or to taste
1/4 cup olive oil

I used my BlendTec blender to make this pesto since it does a great job chopping up all the ingredients until smooth.  Slowly pour in the oil in a steady stream being careful that the blender is not running at a high speed. 

If you have any leftover, it freezes well. 

Its good on pasta or as a spread for crackers.

Adapted from Simply Recipes.  This blog has really great recipes and is worth checking out.

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