Page 180 - 2019TOHCookbook

Cilantro Pesto Makes about 1-1/4 cups
INGREDIENTS
4 packed cups tender stems and leaves of cilantro
1 tbsp. chopped poached or roasted garlic, or to taste 2 tbsp. toasted pepitas or blanched almonds, chopped 1/2 tsp. minced jalapeno chile, or to taste
1/3 cup or so olive oil
Salt and freshly ground pepper to taste
INSTRUCTIONS
Blanch cilantro in lightly salted boiling water for 5 seconds and then immediately plunge into ice water to stop the cooking and set the color. Drain well, squeeze dry and chop coarsely. Add to food processor or blender with garlic, almonds, chile and olive oil and process until nearly smooth.
You may need to add more oil. Season to taste with salt and pepper and store covered in refrigerator for a few days or frozen for 3 months.
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