Ingredients

The following ingredients have 1 Servings
  • 2 bunches cilantro (about 7 ounces total)
  • 1/2 cup slivered almonds
  • 3 tablespoons cotija (or parmesan cheese)
  • 1 clove garlic (smashed and peeled (garlic lovers use 2 cloves))
  • 1 teaspoon kosher salt
  • pinch freshly ground black pepper
  • 1 lime (juiced)
  • 1/4 cup olive oil (plus more as needed)

Instruction

  • Trim the tough ends off of the bunches of cilantro. Wash and dry well. A salad spinner works great here.
  • Heat a small, dry skillet with the almonds over medium to medium-low heat. Toast until golden and fragrant, tossing often. Once golden, remove to a clean dish to cool.
  • In the bowl of your food processor add the cilantro, toasted almonds, cheese, garlic, kosher salt, lime juice and olive oil*.
  • Pulse until coarsely ground, scrape down the sides and continue to process until smooth or desired consistency.
  • Remove and refrigerate until ready to use.