Cilantro Pesto
- Yield: 1-3/4 cups
- Prep: 5 mins
- Cook: 0 mins
Try this no-cook summer sauce on chicken, shrimp, and vegetables or as a dip.
Ingredients
- 3cloves garlic
- 3/4cup packed fresh cilantro
- 1/2cup packed fresh parsley
- 1/2cup extra virgin olive oil
- 1/3cup finely grated Parmigiano-Reggiano cheese
- 1/4cup chopped walnuts
- 1tablespoon fresh lemon juice
- 1/2teaspoon kosher salt
- 1/2teaspoon coarsely ground black pepper
Instructions
- Place garlic in a food processor, pulse to chop. Add cilantro, parsley, oil, cheese, walnuts, lemon juice, salt and pepper; process until a thin paste forms.
Recipe by Bruce Weinstein and Mark Scarbrough
Nutritional Info *per serving
- Glycemic Load 0
- Calories 180
- Fat 19g
- Saturated Fat 3g
- Polyunsaturated Fat 3.5g
- Monounsaturated Fat 12g
- Cholesterol 5mg
- Sodium 190mg
- Potassium 65mg
- Carbohydrate 2g
- Fiber 1g
- Sugars 0g
- Protein 2g
- Trans Fat 0g
- Vitamin A 10%
- Vitamin C 10%
- Calcium 6%
- Iron 4%