Cilantro Pesto

When I first tried Cilantro Pesto, I felt like I no longer needed any other kind of pesto.  Like many pestos, it is fabulous mixed into dishes, salads, fresh chevre, sandwiches, burgers or just straight on bread.

There is a lot of flexibility in this recipe.  Another take at


Cilantro Pesto from

4 cups cilantro washed and big stems removed

2 cloves of garlic

4 Tablespoons of walnuts, pine nuts or sunflower seeds

1 cup of olive oil (about)

3/4 cup parmesan cheese

1 teaspoon salt

1/8 cup lime juice


Add all but oil & cheese into a food processor and blend well.  Add

oil pouring while running or in batches to desired consistency.  Stir in cheese.


Eat and enjoy…or put in containers in freezer for later.