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Cilantro-Peanut Pesto

Yield: Yields 1 cup.


  • 2 cups loosely packed cilantro leaves and tender stems
  • 1/3 cup unsalted roasted peanuts
  • 1 clove garlic
  • 1 fresh jalapeño, cored and seeded
  • 3 scallions, trimmed and roughly chopp
  • 1 Tbs. fish sauce
  • 1/3 cup fresh lime juice
  • 1/4 cup peanut oil

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 51
  • Fat Calories (kcal): 44
  • Fat (g): 5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 89
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 1


  • In a food processor, combine the cilantro, peanuts, garlic, jalapeño, and scallion. Process to a rough paste. Add the fish sauce and lime juice; process until the sauce begins to turn creamy. With the motor running, slowly pour in the oil; process until combined.

Make Ahead Tips

The pesto can be refrigerated for up to three days or frozen for up to a month.

Serve with steamed or grilled shrimp; toss with rice noodles or shredded cabbage for Asian salads; stir into mayonnaise for chicken salad.


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