Cilantro Pesto
This cilantro pesto recipe is vegan, gluten free & paleo, it's perfect for adding to rice or pasta, or for topping tacos, grilled chicken, steak or pork!
Ingredients
- 4 cups fresh cilantro, leaves and stems
- 6 cloves garlic
- 1 cup almonds
- ¼ tsp salt
- ½ tsp black pepper
- ¾ cup extra virgin olive oil
- ¼ cup lime juice, fresh squeezed
- ½ cup water
Instructions
- Add the cilantro, garlic, almonds, salt and black pepper to a food processor, or blender.
- Blend for 15-20 seconds.
- Pour the olive oil into the food processor while blending, another 15-20 seconds.
- Add the lime juice and water, continue blending for 5-10 seconds, or until all ingredients are incorporated.
Notes
- Spice it up! Want to spice up the sauce? Add one chopped jalapeno with the cilantro.
- Pack it in! Be sure to pack the cilantro in a measuring cup to make sure you're getting a full 4 cups to make the sauce.
- Freeze it! This sauce can be refrigerated for up to 2 weeks or frozen for up to 6 months. I recommend freezing the pesto in ice cube trays, then transferring them to a freezer safe bag. This makes it easy to use one ice cube at a time whenever you want to pop a little pesto into a dish!
Nutrition Facts
Calories 1156kcal (58%)Carbohydrates 22g (7%)Protein 16g (32%)Fat 116g (178%)Saturated Fat 13g (65%)Sodium 22mg (1%)Potassium 742mg (21%)Fiber 9g (36%)Sugar 3g (3%)Vitamin A 2160mg (43%)Vitamin C 20.5mg (25%)Calcium 226mg (23%)Iron 3.8mg (21%)
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