Cilantro Pesto

YIELD 1-3/4 Cups

Ingredients

3 cloves garlic
3/4 cup packed fresh cilantro
1/2 cup packed fresh parsley
1/2 cup extra virgin olive oil
1/3 cup finely grated Parmigiano-Reggiano cheese
1/4 cup chopped walnuts
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper

Instructions

1. Place garlic in a food processor, pulse to chop. Add cilantro, parsley, oil, cheese, walnuts, lemon juice, salt and pepper; process until a thin paste forms.

Per serving: 180 Calories, 19g Fat, 5mg Cholesterol, 190mg Sodium, 2g Carbohydrate, 1g Fiber, 2g Protein

Photography by Mark Boughton. This recipe originally appeared as Cilantro Pesto on relish.com.

For more pasta sauce recipes on relish.com, check out the following:

Pasta with Zucchini Sauce and Watercress Pesto

Roasted Pepper Pasta Sauce

Pasta with Black Olive, Mushroom, Artichoke Sauce

 


50 comments

Mike L.
Mike L.1 years ago

Maybe I'll make this this weekend. Thanks for posting!

Elena T.
Elena Poensgen1 years ago

Thank you :)

Karen P.
Karen F.1 years ago

I made a version of this today with macadamia nuts in place of walnuts - I made a pesto with walnuts last week and it was hideous - so so bitter - so I googled it and found you are supposed to PEEL the walnuts - sod that - the macadamia nuts you just shell and use - yummo!

Edgar Zuim
Edgar Zuim1 years ago

Sounds delicious. I'll try it.

Carrie Savrnoch
Carrie Savrnoch1 years ago

this sounds spectacular. i love cilantro!

Karen P.
Karen F.1 years ago

I just made a kale pesto - wow what a disappointment - although the walnuts were kept in the fridge they must have started to go rancid - made the pesto taste bitter. Bummer! May try this one - we call 'cilantro' by the name 'coriander' and I adore it.

Lis T.
Elisabeth T.1 years ago

Thanks for this wonderful recipe.

Natasha Salgado
Natasha salgado1 years ago

Am making this tonight--yum yum! Thanks

Vicky P.
Vicky P.1 years ago

would be interesting, I find Cilantro strong, a bit goes a long way

M Quann
M Quann1 years ago

Yummy, thanks.