5 minutes
A zesty and flavorful pesto made with fresh cilantro, Marcona almonds, and a touch of jalapeño.
Fresh Cilantro Leaves And Tender Stems, lightly packed
cups
Jalapeño Chile, stemmed and seeded
0 oz
each
teaspoons
Finely Grated Lemon Zest, lightly packed
teaspoons
1. Combine Initial Ingredients
Start by combining the cilantro, jalapeño, almonds, garlic, salt, and lemon zest in a food processor. Aim for a coarse purée at this stage.
2. Add Olive Oil
With the motor running, slowly pour in the olive oil. Continue processing until the pesto reaches your desired consistency.
3. Transfer and Store
Transfer the pesto to a small bowl and press plastic wrap directly onto the surface to prevent it from oxidizing. Refrigerate until you're ready to use it.
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