Yes, you can use a blender for this cilantro pesto, but try not to. The oldest – and still the best – way to make pesto is by hand in a mortar and pestle.
The pesto can be made 3 or 4 hours in advance and set aside on the counter, covered with plastic wrap until ready to use.
- 1 cup chopped fresh cilantro
- ¼ cup chopped fresh flat-leaf parsley
- ½ cup olive oil
- kosher salt (to taste)
With a mortar and pestle, break down the cilantro and parsley into a paste, and slowly drizzle in the olive oil to loosen slightly, you might not use all the oil. Season with salt.