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Cilantro Pesto
Preparation info
½ cup
- Difficulty
Easy
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
Dab this intense flavored pesto atop Black Bean Nachos, spoon a bit into guacamole, or spread lightly on a chicken fajita.
Ingredients
2 cups 3 cloves 1
Method
- 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.
- 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.
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