Dig In 001: 'Cilantro Pesto'
Pull out and clean off your blender, bullet, or whatever it is you use to create your fancy- I wanna lose weight- slash- make cute fruit bowls for Instagram- smoothies, and get into the blog post edition of "Get You A Me." An Instagram segment I feature on my stories until I am taken off the market, which quite frankly I can't understand why such chef is actually single. But I digress.
I decided to put to use the rest of the cilantro I had in the fridge, because when you buy large quantities of things AND live alone, its either meal prepped, froze, or worst case scenario, wasted. Nobody has time or cilantro to waste because in my past life, I am sure I was a Mexican, and this activity would break my heart.
So today, I made a spicy cilantro pesto to accessorize my sautéed lemon pepper salmon wrap. If you're wondering what I used for the salmon, you've guessed it, lemon pepper seasoning from my local market, and a drizzle of olive oil in the pan. Now, on to making magic.
You will need the following: (PS. this will make 3/4 cup of pesto, so if you're trying this, you'll be pesto'd out soon)
- Olive oil (6 second pour)
- 4 clovers of fresh garlic
- Fresh cilantro (2 hand fulls or more)
- Red pepper flakes (5 shakes)
- Salt + black pepper (they're a duo by default) I use a grinder so I used (3 twists + 2 shakes)
- Red wine vinegar (3 tablespoons)
- Yellow onion (1 slice)
*Blend to achieve the consistency of your choice*
toss + blend + enjoy
I hope you enjoyed this post! Let me know if you'll be trying this recipe in the comments below.
Future Bae, if you're reading this, God will bless you in the future. I've met her, she's a woman.