Cilantro Pesto
This Cilantro Pesto recipe is a fresh and vibrant twist on pesto with cilantro and lime instead of basil and lemon. Made with only 5 ingredients and 5 minutes, this unique homemade pesto has southwest-forward flavors and works perfectly on so many dishes like fish, shrimp, tacos, vegetables, and more.
Ingredients
- 2 cups cilantro, packed
- ⅓ cup almonds
- ⅓ cup olive oil
- 2 garlic cloves
- 1 lime, juiced
- salt to taste
Instructions
- In a food processor, add the cilantro, peeled garlic cloves, almonds, lime, and olive oil.
- Pulse the food processor and then blend for several minutes until the pesto is well combined. Occasionally stop the processor and scrape the sides down to make sure it's all mixed in.
- Salt to taste.
- Enjoy or store in the fridge.
Notes
Storage & Leftovers
Cilantro Pesto keeps well for making ahead and leftover. Leftover pesto can be kept in an airtight container in the fridge for up to five days.
Freezing
Cilantro Pesto freezes great and it's a great way to have some to use later. After making the pesto, put it in ice cube trays and freeze. Once the pesto is frozen, remove the cubes from the trays and store them in a freezer bag or airtight container. When you need pesto, just pop out one cube and use it. You can keep frozen pesto for up to three months. I love doing this to easily add flavor to future recipes with very little fuss.
Nutrition
Calories: 119kcalCarbohydrates: 3gProtein: 1gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.001gSodium: 2mgPotassium: 76mgFiber: 1gSugar: 0.4gVitamin A: 274IUVitamin C: 4mgCalcium: 23mgIron: 0.4mg
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