Cilantro Pesto

An Indian take on pesto, and I like the kick the green chillies give. I started making this pesto as I would always have cilantro in the fridge, and after a week, I had to use it up or trash it. This freezes well too, I use the pesto for pastas, dips, spreads, marinades, and even in some curries.

I used this pesto for my Thanksgiving turkey breast, just put the pesto under the skin and some spice rub on the top and bake as usual.

Cilantro leaves about 2 cups I add the stems too

Almonds 2 tbsp

Garlic cloves 2

Ginger 1/2 inch

Green Chillies 2

Peppercorns 5

Salt 1/2 tsp

Olive Oil 1/3 cup

Blend cilantro, almonds, garlic, ginger, green chillies, peppercorns, and salt to taste. Drizzle olive oil while letting the blender run. If using for pasta add parmesan cheese while mixing in with the pasta.

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