0 from 3 votes
Cilantro pesto and how to preserve fresh herbs through the winter
Make your herbs last all winter by preserving them in this zesty and bright vegan, nut-free cilantro pesto sauce (you could also use basil or parsley).
Course:
Condiments
Cuisine:
Israeli
Ingredients
- 200 grams of cilantro about one large bunch
- 6 garlic cloves
- Juice of ½ a lemon
- 1-2 TBs olive oil or more - add gradually until pesto is uniform
- ½ teaspoon salt
Instructions
- Cut tough stems off of cilantro. Chop cilantro and garlic roughly. Put everything except olive oil into blender. Start at a slow speed, letting the blender chop your herbs, and increase speeds every 20 seconds. When herbs are chopped finely, drizzle one TB of olive oil into blender, continuing to process the pesto. If pesto is too thick, add another TB of olive oil, and one TB of water (not necessary). Taste and adjust flavours, if need be.
- If you're just going to eat the pesto in the next week, spoon into a jar and refrigerate.
- If preserving for winter, spoon pesto into ice cube forms up to ⅔ full. Let freeze for 24 hours. After 24 hours, take pesto out of form (you may have to use a butter knife to wiggle them out - the pesto will expand as it freezes). Keep cubes in a large freezer bag, and take out as needed.
Cup of Yum