You can add more serrano chiles if you like things hot. A full teaspoon will give you a nice, warm pesto.
- 2 cups, packed, of cilantro, including stems
- 1/2 cup blanched almonds
- 1/4 cup chopped red onion
- 1/2 teaspoon chopped and seeded serrano chile
- 1 teaspoon Kosher salt
- 1/4 cup extra virgin olive oil
1 Toast the almonds: Heat a small skillet on high heat. When the pan is hot, add the blanched almonds in a single layer. Stir with a wooden spoon. When the almonds are fragrant and start to brown, remove them from the pan.
2 In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended.
3 Slowly add the oil: With the food processor running, slowly add the olive oil in a steady stream.
Add more oil as needed for your use.
Whatever you don't use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.