2-cups packed cilantro, large stems removed
½ cup blanched almonds (regular almonds or any mild flavored nut)
¼ cup of diced red onion (any sweet onion)
½ teaspoon of chopped jalapeno or serrano pepper, seeds removed
¼ teaspoon salt
¼ cup virgin olive oil
In a food processor pulse cilantro, nuts, onion, chili pepper and salt until well blended. With processor running, slowly add olive oil. Stop the processor when all oil has been added. Serve with rice and refried beans or mix with pasta.
Makes one cup. Leftover pesto can be frozen and thawed for future use.