Cilantro Pesto
Bright cilantro pesto loaded with fresh cilantro, pepper, lime juice, almonds, pistachios, and a hint of Parmesan for a zesty, creamy punch. Perfect for drizzling over roasted veggies, tossing with pasta, or slathering on grilled chicken!
Servings: 16 servings
Ingredients
- 1 bunch fresh cilantro
- 2 tbsp fresh lime juice
- ⅓ cup toasted almonds
- ⅓ cup toasted pistachios
- ½ cup Parmesan cheese
- ¼ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 serrano pepper
- ⅓ - ½ cup olive oil
Instructions
- Combine the ingredients. Place the fresh cilantro, lime juice, almonds, pistachios, Parmesan cheese, salt, black pepper, and serrano pepper in the food processor. Pulse to combine and chop the ingredients, about 6-10 pulses.1 bunch fresh cilantro, 2 tbsp fresh lime juice, ⅓ cup toasted almonds, ⅓ cup toasted pistachios, ½ cup Parmesan cheese, ¼ tsp kosher salt, ½ tsp freshly ground black pepper, 1 serrano pepper
- Add the olive oil. Turn the processor on high and slowly drizzle in the oil through the feed tube until you reach your desired consistency. Personally, I prefer to keep mine on the thick side and thin it down at a later time, depending on what dish I'm preparing.⅓ - ½ cup olive oil
- Store. Scrape the pesto into an airtight container.
Video
Nutrition
Serving: 1tbsp | Calories: 103kcal