You can add more serrano chiles if you like things hot. A full teaspoon
will give you a nice, warm pesto.
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
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.