Right now, my garden is full of cilantro that self-seeded last year. (I can’t work out why the only things flourishing in my garden are the things I didn’t even plant.) (Probably because it’s actually a weed.)
Every week, I gather fresh leaves and make batches of this cilantro pesto. It’s an amazing spread on sandwiches, burgers or wraps, is good on tossed pasta, and works well as a dip. I also found a recipe online using cilantro pesto with grilled salmon for fish tacos. (People have even asked me for the recipe. Which makes me feel like Martha Stewart.)
Every other batch, I leave out the parmesan, and put into a small jar in the freezer. Come winter, I’ll pull the jar out, let it defrost, add the parmesan, and let the taste of summer explode in my mouth.
- 1 cup packed fresh cilantro leaves
- 1/2 cup almonds (or almond meal)
- 3 large garlic cloves
- 1/4 cup grated parmesan cheese
- 1/4 cup olive oil
- 1/2 teaspoon salt
Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. Add the parmesan, oil and salt and puree to a smooth paste. Stir into hot pasta and serve.
Read more: http://www.food.com/recipe/cilantro-pesto-122804#ixzz1wmC17TDQ
The Wellness Almanac 
I make a very similar cilantro pesto, but I use cashews instead of almonds. Might have to give this one a try! Sounds great.
Nice to know that either could work… in case one’s short of almonds.