Cilantro Pesto
Cilantro Pesto is a spicy Southwestern twist on traditional Italian pesto sauce – calling for cilantro, Jalapeno pepper, nuts, garlic, onion and lime juice.
Servings: 8 Makes around 1 cup
Calories: 114kcal
Ingredients
- 2 - 3 bunches cilantro thick stems removed, Large bundles
- 1 Jalapeno pepper 2-inch, seeded (can leave some seeds for more spice)
- 3 to 4 large garlic cloves medium to large
- 1/2 cup toasted almonds
- 1/4 to 1/3 cup extra virgin olive oil see Note
- Juice from around 1/2 large lime
- kosher salt to taste
Instructions
- In a blender or food processor, combine the cilantro, pepper, garlic, and nuts. Process until well blended.
- With the machine running, slowly add the oil until blended.
- Add the lime juice and kosher salt to taste.
- Cover and let sit at room temperature for at least 30 minutes, to allow the flavors to blend.
Notes
Note on olive oil: If you use 1/4 cup oil, the consistency of the pesto will be like a paste. With 1/3 cup, it will be more liquid.
Nutrition
Calories: 114kcal | Carbohydrates: 2g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Sodium: 1mg | Potassium: 85mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 154IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 0.4mg