Cilantro Pesto

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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.

Cilantro Pesto

Print This Recipe Total time Yield 4Published

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.

Cilantro Pesto

Ingredients

  • 1 cup chopped fresh cilantro
  • ¼ cup chopped fresh flat-leaf parsley
  • ½ cup olive oil
  • kosher salt (to taste)

Directions

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.