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Under 30 Minutes

Cilantro Pesto

  • Prep:
  • Total Time:
  • Yield: Makes 3/4 cup
Cilantro Pesto


  • 1 clove garlic, chopped
  • 1/4 cup cashews, toasted and chopped
  • 3 cups packed cilantro leaves
  • 1/2 cup extra-virgin olive oil
  • 1 Fresno chile (seeds and ribs removed for less heat), or to taste
  • Coarse salt and freshly ground pepper


  1. Pulse garlic, cashews, cilantro, oil, and chiles in a food processor until finely chopped. Season with salt and pepper.

  2. Freeze in ice-cube trays, or store in the refrigerator for up to 2 days.

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