Recipe courtesy of Mary Sue Milliken and Susan Feniger

Cilantro Pesto

Save Recipe
  • Level: Easy
  • Yield: 1 cup
Share This Recipe

Ingredients

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

Directions

  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.
Gluten-Free Millet Cakes with Basil Pesto
PREMIUM
23m Easy 100%
CLASS
Vegetarian Pot Stickers
PREMIUM
32m Easy 100%
CLASS
Linguine with Spinach-Basil Pesto
PREMIUM
25m Easy 98%
CLASS
Vegetarian Italian Chopped Salad
PREMIUM
22m Easy 99%
CLASS