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Cilantro Pesto

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 2 cups cilantro, stemmed
  
• 2 cups virgin olive oil
  
• 2 cloves garlic, chopped
  
• 1/4 tsp kosher or sea salt
  
• 1/4 tsp freshly ground black pepper
  
• 1 cup hazelnuts, toasted
  
• 1/2 cup Asiago or Pecorino cheese, grated
  






Instructions



1. In a blender or food processor, combine the cilantro, oil, garlic, salt, pepper, hazelnuts and cheese; process until fairly smooth.
   
   
2. Pack into clean canning jars (6- or 8-oz. work best) and seal.
   
   
3. If you prefer to freeze your extra pesto, leave out the garlic, process all other ingredients and pack into ice cube trays. Freeze; then pop the cubes into zipper lock bags for freezer storage.
   
   When ready to use, drop into soup or stew and add the garlic fresh.
   
   Makes about 4 cups;
   Keeps up to 1 month in the refrigerator.