Recipe Details
Ingredients (yields Serves 1 servings)
- 1 cups packed cup coarsely chopped cilantro (stems and all)
- 1 cups packed cup flat-leaf parsley
- 1/4 cups marcona almonds or blanched almonds
- 2 teaspoons white wine vinegar
- Kosher or fine sea salt and freshly ground black pepper
Cooking Instructions
For cooking instructions, please visit foodnetwork.com
Public Comments (1)
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Robin_Horrigan
March 18th, 2010
Save this for when you are stuck with a bunch of extra cilantro that you don't want to waste. Pesto freezes beautifully!