Cilantro Pesto
This easy Cilantro Pesto recipe is made with fresh cilantro, pepitas, olive oil, lime juice, and garlic. It comes together quickly and is a really fun twist on the classic basil pesto.
Servings 10 servings
Calories 109kcal
Ingredients
- 2 cups loosely packed fresh cilantro leaves
- 1/3 cup Pepita seeds
- 2 garlic cloves peeled
- Zest & juice of 1 lime
- ½ cup olive oil or your favorite oil, more if needed
- Salt and pepper to taste
Instructions
- Process the cilantro leaves, pepitas, garlic cloves, zest and juice of the lime in a food processor to a rough paste. With the machine running, slowly pour the oil through the tube. If the sauce seems dry (it should be a thick paste) add a little more olive oil. Season with salt and pepper to taste.
Notes
Makes about 1 & 1/4 cups of sauce, or 10 servings at 2 tablespoons each.
Use immediately or store in an airtight container in the refrigerator for up to one week. Pesto may be frozen up to 2 months.
Nutrition
Calories: 109kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Sodium: 2mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.3mg
