But, get a little creative with your blender and a few pantry staples and you can whip up a new pesto every night of the week. Swap your herbs and nuts and presto pesto chango! In this cilantro-almond pesto, hints of fresh ginger and garlic make an excellent sauce for fish, shellfish, chicken and steak. Here's how to do it.
Step 1. Place the almonds in a small dry skillet and set the pan over medium heat. Cook for 2-3 minutes, until the nuts are golden brown and toasted, shaking the pan frequently.
Step 2. Transfer the nuts to a blender and add the cilantro, broth, ginger, garlic and oil.
Step 3. Puree until smooth, adding more broth if necessary to create a thick pesto, scraping down the sides as necessary.
Step 4. Season to taste with salt and black pepper and enjoy!
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