Cilantro Pesto Recipe
Servings: 8
Add some tangy, spicy cilantro pesto to soups, top veggies, or use as a dip or spread. Cilantro is a natural detoxifying herb that pairs well with lime and serrano chiles.
Equipment
Ingredients
- ¼ cup raw cashews raw
- 2 garlic cloves peeled and halved
- 1 serrano chile seeds and ribs removed, if desired
- 2 limes juiced
- 3 bunches fresh cilantro leaves and tender stems, about 5 cups loosely packed
- ½ cup extra-virgin olive oil
- sea salt, unrefined to taste
Instructions
- Place cashews, garlic cloves, and serrano chile into the bowl of a food processor fitted with the chopping blade. Pulse until finely chopped.
- Add cilantro and lime zest to the food processor. Pulse a few times to combine.
- With motor running, add lime juice and oil through the feed hole. Stop and scrape down sides as needed. Once pesto is the consistency of a slightly chunky paste, stop the food processor and add a good pinch of sea salt. Pulse a few times. Taste and add a little more salt, if needed.
- Transfer to a jar with a tight-fitting lid. Store in the refrigerator for up to 1 week. Can also be frozen for up to 2 months.
Notes
- Not a fan of cilantro? Try swapping it out for a combination of mint and basil instead. Or use parsley.
- Other nuts can be substituted for the cashews. Two or three Brazil nuts or 1/4 cup macadamia nuts will best mimic the flavor and creamy texture of the cashews, but other tree nuts will also work.
Nutrition
Calories: 149kcal, Carbohydrates: 3g, Protein: 1g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 3mg, Potassium: 65mg, Fiber: 1g, Sugar: 1g, Vitamin A: 218IU, Vitamin C: 6mg, Calcium: 11mg, Iron: 1mg