Cilantro Pesto Salmon Dipping Sauce

  • Recipe from Simply Recipes

    Prep Time

    5 minutes


    • 2 cups, packed, of cilantro, large stems removed
    • 1/2 cup blanched almonds
    • 1/4 cup chopped red onion
    • 1/2 teaspoon chopped and seeded serrano chile
    • 1 teaspoon Kosher salt
    • 1/4 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.
    • Makes about 1 cup.
    • Whatever you don’t use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.