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Cilantro Pesto recipe
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Cilantro Pesto

Course Appetizer, Condiment
Cuisine American, Asian Inspired, Indian-inspired, Mexican Inspired, Southern, Spanish Inspired
Keyword cilantro-pesto, cilantro-pesto-recipe, fresh-pesto-recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 1/2 cups
Calories 1301kcal
Author Melissa Sperka

Ingredients

  • 1/4 cup toasted almonds or pine nuts
  • 1 small bunch cilantro cleaned, stems removed
  • 1/2 cup olive oil
  • 1/3 cup sweet onion chopped
  • 2 medium green onions chopped
  • 1/4 cup grated parmesan cheese
  • 1/2 medium fresh jalapeno pepper seeds and membrane removed
  • 1 Tbsp lime juice
  • 1/4 tsp salt

Instructions

  • Spread nuts on a sheet pan in a single layer. Roast in a preheated 350°F oven for 6-8 minutes then set aside to cool.
  • Place cilantro, olive oil, sweet onion, green onions, grated parmesan cheese, toasted almonds or pine nuts, jalapeno pepper, lime juice and salt into a food processor and process until blended.
  • To thin the pesto, add more olive oil until you reach your desired consistency.
  • Chill until serving.

Nutrition

Serving: 1batch | Calories: 1301kcal | Carbohydrates: 17g | Protein: 18g | Fat: 133g | Saturated Fat: 21g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 92g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 977mg | Potassium: 476mg | Fiber: 6g | Sugar: 6g | Vitamin A: 734IU | Vitamin C: 22mg | Calcium: 410mg | Iron: 3mg