Description
Fresh and lively Cilantro Pesto is full of zippy flavor and totally adaptable! Toss with pasta, spread on bread, serve with soups, beans and eggs. Healthy and easy to make!
Ingredients
Units
Scale
- 3 cups fresh cilantro leaves + tender stems
- 1/3 cup nuts (almonds + pumpkin seeds)
- 1/2 cup parmesan cheese (optional, feel free to leave this out, see notes)
- 1–2 garlic cloves
- 2–3 tablespoons lemon or lime juice, to taste
- 1/3 cup olive oil (add more for a looser texture)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
Place all ingredients in a food processor.
Pulse for about a minute until all ingredients begin to break down and combine. You want the texture to be a little grainy.
Serve tossed with pasta, spread on bread, swirl in soup or on roasted vegetables and salmon.
Notes
Store in the fridge for up to 5 days, or freeze with a thin layer of olive oil or lemon juice covering the top.
Vegan Option: Swap out hemp seeds for parmesan, or add few teaspoons of nutritional yeast. Or both!
Nutrition
- Serving Size: 2.5 tablespoons
- Calories: 149
- Sugar: 0.5 g
- Sodium: 160.4 mg
- Fat: 14.9 g
- Saturated Fat: 2.6 g
- Carbohydrates: 2.2 g
- Fiber: 1 g
- Protein: 3.3 g
- Cholesterol: 3.6 mg