Makes 3⁄4 cup
In addition to enhancing cooked noodles, this kicky blend can be spread over fish, added to fajitas, or dolloped on baked or mashed potatoes.
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Cilantro Pesto
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Ingredients
- 11⁄2 cups fresh cilantro leaves and tender stems (2 bunches)
- 2 cloves garlic
- 1⁄4 cup walnut pieces lightly toasted
- 1 small jalapeño halved and seeded
- 1⁄4 cup freshly grated Parmesan or Asiago cheese
- 1⁄4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon lime juice
- 1 tablespoon extra-virgin olive oil
Instructions
- Place first six ingredients (cilantro through salt) in a blender or food processor and blend. 2. Slowly add lemon juice, lime juice, and olive oil, and process until well mixed. Serve, or refrigerate for up to 5 days.
Recipe Notes
Nutrition Facts
Cilantro Pesto
Amount Per Serving
Calories 151
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 1mg
0%
Sodium 115mg
5%
Total Carbohydrates 1g
0%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1 tablespoon): 51 cal, 5g fat (2g mono, 2g poly, 1g sat), 1mg chol, 2g protein, 1g carb, 0g fiber, 115mg sodium
