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Cilantro Pesto

Yield: 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

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 90
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 45
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 0


  • 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.


Rate or Review

Reviews (5 reviews)

  • rachelvng | 09/01/2013

    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

  • User avater
    prettypoodle | 03/11/2013

    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.

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