Recipe courtesy of Mary Sue Milliken and Susan Feniger

Cilantro Pesto

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  • Level: Easy
  • Yield: 1 cup
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6 cloves garlic, peeled

1 bunch fresh parsley, stemmed

1 bunch fresh cilantro, stemmed

2 tablespoons almonds, toasted

4 tablespoons olive oil

Juice of 1/2 lemon

1/4 teaspoon sea salt

Freshly ground black pepper


  1. Hand chop the garlic, parsley, cilantro, and almonds. Combine the pesto mixture with the oil, lemon juice, salt, and pepper until well mixed. Serve as a dipping sauce with the tortitas de papas cruda y elote.