My Recipe Box

Cilantro Pesto

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Yields about 2/3 cup.

  • 1 cup packed coarsely chopped fresh cilantro
  • 1/2 cup sunflower or vegetable oil
  • 2 Tbs. toasted pine nuts
  • 1 medium clove garlic
  • 1/2 tsp. kosher salt

Combine all the ingredients in a blender and purée until smooth. Set aside, or refrigerate in an air tight container for up to 3 days.

nutrition information (per serving):
Size : per 1 Tbs.; Calories (kcal): 90; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 1; Protein (g): 0; Monounsaturated Fat (g): 2; Carbohydrates (g): 0; Polyunsaturated Fat (g): 6; Sodium (mg): 45; Cholesterol (mg): 0; Fiber (g): 0;

Very nice and fresh tasting and easily adaptable. I had ground almonds on hand so I toasted them and use them along with a cilantro/parsley mix. I also used a bit more garlic and extra virgin olive oil

This is my new favorite pesto! I just had it on the Grilled Vegetable Tacos, and I think tomorrow I'll use it as a salad dressing on some romaine w/ pepitas and tortilla strips.

Delicious! I will definitely make this again to drizzle on veggies (didn't care for the taco recipe). Also used it on an egg white omelette with the zucchini I had left over. Amazing, just drizzled right over the top!

I used sunflower seeds in place of pinenuts. They are more nutritional. And in place of sunflower oil, I used olive oil. These were ingredients I had on hand. The end result was delicious. However, I am sure the original recipe is great as well.

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