Most people either love cilantro (like we do) or hate it. If you are a cilantro hater than go away! Mostly likely you are not going to want this recipe anyways. This week I happened upon an extra bunch of cilantro. That, combined with the half used bunch already in my produce drawer needed to be used up quickly. Tonight I decided to make pesto with all my cilantro and to smear it atop of some delicious turkey sliders.
2 c. packed cilantro leaves (cleaned and trimmed of long stems)
1 clove garlic
¼ c. chopped onion
¼ c. sliced almonds (optional)
¼ tsp. cayenne
½ tsp. salt
1 T. white wine vinegar
1 T. lime juice
1 tbsp honey
3-4 tbsp olive oil
Pesto: In a food processor combine cilantro, garlic, onion, almonds, cayenne, and salt and pulse to combine. Add vinegar, lime juice, and honey. Run food processor while streaming in olive oil until combined. Refrigerate pesto and use within 1-2 days. *extra pesto can be frozen for later use*
salt & pepper
¼ c. finely diced red onion (optional)
4 T. prepared cilantro pesto plus additional for topping
1 package of 12 small dinner rolls (we like Kings Hawaiian)
Combine ground turkey with about 4 tablespoons of prepared pesto and diced onion. Add desired amount of salt and pepper.
Divide meat into 12 equal portions and shape into small patties. Place burgers on grill and cook until done (be careful, patties this small will cook quickly!)
Assemble sliders by topping each patty with cheese and about 1 teaspoon of pesto. Smear the top bun with mayonnaise. Top with lettuce and tomato. Avocado would also be delicious on these!