Cilantro Pesto
Servings: 6
Ingredients
- 3 Cups Cilantro
- 1/4 Cup Pine Nuts
- 1/4 Cup Olive Oil
- 1 teaspoon Lemon Zest
- 1 Tablespoon Lemon Juice
- 2 Cloves Garlic minced
- 1/4 Cup Pecorino Romano Cheese grated
- Salt and Pepper to Taste
Instructions
- In a skillet over medium heat, add the pine nuts and toast until golden.1/4 Cup Pine Nuts
- Remove from heat to cool.
- In a blender or food processor, add the cilantro, pine nuts, olive oil, zest, juice and garlic.3 Cups Cilantro, 1/4 Cup Olive Oil, 1 teaspoon Lemon Zest, 1 Tablespoon Lemon Juice, 2 Cloves Garlic
- Pulse until a thick paste forms.
- Stir in the cheese and season to taste.1/4 Cup Pecorino Romano Cheese, Salt and Pepper to Taste
- Store in an airtight container with a little olive oil over the top and saran wrap pressed down against the pesto.
- Serve over veggies, pasta, or on sandwiches.
Notes
store in a sealed container in the refrigerator for 3 days
Nutrition
Serving: 1g | Calories: 138kcal | Carbohydrates: 2g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 54mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 559IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg