I have a hate-love relationship with this herb - Cilantro. I used to hate this raw green leaf that sat side by side, closely clustered together with shredded green onions, like a couple who are in love and they were or still are, sitting on top of all dishes served in the restaurants. At home, it was a different story, garnishes like these two never appear with our meals, cos we had to be frugal and garnishes were luxury, perhaps that was why i hated garnishes, not because it did not taste good, it was because i have not eaten enough to like them. Now, it is a different story, i don't know when i started to like these garnishes but i really love them. Cilantro can be very expensive especially during the Chinese New Year Celebration in Malaysia but strangely and luckily, it is pretty cheap here. The problem arises when it is cheap, i will buy a few bunches and cilantro don't keep so well and knowing this fact, have to find ways to use/cook them before they wilt. Making pesto is one of the ways and pesto keeps well in the freezer until you need to use it.
2 cups, packed, of cilantro, large stems removed
1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded serrano chile(optional)
1/2 teaspoon Kosher salt
1/4 cup olive oil
In a food processor, pulse the cilantro, almonds, onion, chile(if using), and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
Add more oil as needed for your use.
Makes about 1 cup.