Cilantro/Coriander Pesto

1. 1

   Lightly toast the nuts if you like (I didnt).

2. 2

   Add everything into a food processor with half the olive oil.

3. 3

   Give it a couple of quick turns.

4. 4

   Keep it turned on while adding the rest of the oil in a thin stream.

5. 5

   Make a smooth paste.

6. 6

   Keeps well in the fridge for at least 23 weeks.

7. 7

   If you only want a small amount, store the rest of it in the freezer right away.

8. 8

   If you are freezing, put it in a Ziploc bag and roll it into a disc, removing as much air as possible.

9. 9

   Then seal the bag and pop it into the freezer.

10. 10

    You can then take it out and break just the right sized piece when you need it.

* Per serving · 4 servings · Values may vary.

No additional tips available.