Tired of mustard and mayo on a sandwich? This pesto gives a really nice punch to a salami and cheddar. I’ve also tried it on pizza, pastas, and steamed vegetables, tossed it with baked tofu, and spooned it in tacos. I even put it on scrambled eggs. As a secret flavor weapon, it’s on point.

Cilantro-Almond Pesto
1 bunch (about 3 1/2 ounces) cilantro, including stems
5 tablespoons lemon juice
1 tablespoon lime juice
1/2 cup olive oil
1/2 cup toasted unsalted almonds
4 medium garlic cloves, peeled
1 teaspoon sea salt

Combine everything in the bowl of a food processor and process for 30 seconds on high. Use a spatula to scrape down the sides of the bowl, then process for 30 more seconds. Done.

Good for a week in the fridge.

Other pestos in this series:
Chermoula, Secret Weapon for Veggies and Fish
Watercress-Walnut Pesto, Secret Weapon for Pizza or Pasta

Photos by Chris Rochelle

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