Cilantro Pesto

lifted from Simply Recipes.com
via Katy Lonergan

makes about a cup

2 cups, packed, of cilantro, large stems removed
½ cup blanched almonds
¼ cup chopped red onion
½ teaspoon chopped and seeded serrano chile
1 teaspoon Kosher salt
¼ cup olive oil

In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for your use.

You can add more serrano chiles if you like things hot. A full teaspoon will give you a nice, warm pesto. Whatever you don't use, you can freeze. Line an ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, then put in a sealed freezer bag for future use.