Julee Rosso, Sheila Lukins

Cilantro Pesto

Preparation info

  • ½ cup

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Dab this intense flavored pesto atop Black Bean Nachos, spoon a bit into guacamole, or spread lightly on a chicken fajita.

Ingredients

  • 2 cups cilantro (fresh coriander) leaves
  • 3 cloves garlic, minced
  • 1

Method

  1. Place the cilantro leaves and garlic in the bowl of a food processor. With the motor running, slowly drizzle the lemon juice and the oil through the feed tube, processing until the cilantro is puréed.
  2. Transfer the pesto to a bowl and stir in the salt and pepper. Refrigerate, covered, until ready to use. This will keep in the refrigerator for 2 days.