I love to grow herbs!  Basil and Cilantro are my favorites, although I find room for bay leaves, dill and some oregano.  I make alot of pesto,  in icecube trays and store it frozen.  But storage is an issue for other herbs.  My beloved cilantro bolts to seed by mid July…hardly available for my fall salsa projects.  So I have searched high and low for a storage solution.  I came across this recipe recently and tried it……wonderful!  I froze it in 2 oz rubbermaid containers for use later in the season.

Cilantro Pesto

2 cups, packed, cilantro, chopped, large stems removed

1/2 cup blanched almonds

1/4 cup chopped red onion

1/2 tspn chopped and seeded serrano chile pepper

1/2 tspn kosher salt

1/4 cup olive oil

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

Freeze in small containers or ice cube trays and store in freezer.