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Add a photoSince most of my recipes use only a few sprigs of cilantro, I decided to make a pesto using the rest of the bunch. You can use this sauce on fish, chicken or try it on a pizza or in a taco! Add a little white wine vinegar to make a delicious salad dressing too!
Ingredients
- 1 bunch fresh cilantro, stems removed
- 1/8 cup toasted pine nuts
- 1/2 medium red onion
- 1/4 teaspoon sea salt
- 1/4 teaspoon spicy paprika (I use South American Paprika)
- 1/4 cup olive oil
Directions
- In a food processor, pulse cilantro, pine nuts, red onion, salt and paprika. Once blended, with motor running, slowly add olive oil. Blend until smooth.
- For salad dressing, with motor running add white wine vinegar to desired taste and thickness.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 6 servings | |
| Calories 98 | |
| Calories from Fat 92 | 94% |
| Total Fat 10.5g | 13% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 98mg | 4% |
| Potassium 29mg | 1% |
| Total Carbs 1.13g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.61g | 0% |
| Protein 0.4g | 1% |
Reviews
Comments
September 23, 2008Hi Nancy!
I added vinegar to the leftover pesto and used it on salads. It kept in the refrigerator for a week. Let me know what you think. Enjoy!
September 23, 2008I've never tried a cilantro pesto before...but I love Cilantro almost as much as Basil...so I'll definitely give it a try! Does it keep very long?
