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Cilantro. There, I’ve said it. Now I’ll just sit back and wait for the two opposing sides to battle it out.
I get it, if you’re one of those people genetically hardwired to not like cilantro, it tastes like soap to you. This is probably not the recipe for you.
But to me? Cilantro is fresh and peppery and has an unidentifiable… something, that makes it irresistible.
This pesto is a fresh take on an old classic and I love the way the toasted almonds and pepitas pair with the cilantro to create a super fresh, yet nutty and cheesy tasting pesto. Serve it as a dip, toss it through zoodles or eat it out of the jar with a spoon.
Hands-on Overall
Serving size tbsp, 15 g/ 0.5 oz
Nutritional values (per tbsp, 15 g/ 0.5 oz)
Net carbs0.5 grams
Protein1.5 grams
Fat6 grams
Calories62 kcal
Calories from carbs 3%, protein 10%, fat 87%
Total carbs1 gramsFiber0.5 gramsSugars0.2 gramsSaturated fat0.9 gramsSodium19 mg(1% RDA)Magnesium20 mg(5% RDA)Potassium57 mg(3% EMR)
Ingredients (makes ~ 1 3/4 cups)
- large bunch of fresh cilantro, tops not stem (125 grams/ 4.5 oz)
- 1 clove garlic
- juice from lime (3 tbsp/ 45 ml)
- 1/2 cup slivered almonds (54 g/ 1.9 oz)
- 1/2 cup pumpkin seeds/ pepitas (65 g/ 2.3 oz)
- 6 tbsp grated Parmesan (30 g/ 1.1 oz)
- 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
- Optional: salt and pepper, to taste
Instructions
- Toast the almonds in a dry fry pan until just browned and fragrant.
- Place almonds into the bowl of a food processor and pulse until broken up.
- Add cilantro, garlic, pepitas and lime juice and pulse until well combined.
- Add parmesan and pulse again until mixed through. With the motor running, drizzle the olive oil into the mixture ...
... until it is combined.
- Store in a jar in the refrigerator for up to one week, or freeze in ice cube trays to add to dishes.
Cilantro Pesto
Ingredients (makes ~ 1 3/4 cups)
- large bunch of fresh cilantro, tops not stem (125 grams/ 4.5 oz)
- 1 clove garlic
- juice from lime (3 tbsp/ 45 ml)
- 1/2 cup slivered almonds (54 g/ 1.9 oz)
- 1/2 cup pumpkin seeds/ pepitas (65 g/ 2.3 oz)
- 6 tbsp grated Parmesan (30 g/ 1.1 oz)
- 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
- Optional: salt and pepper, to taste
Instructions
- Toast the almonds in a dry fry pan until just browned and fragrant.
- Place almonds into the bowl of a food processor and pulse until broken up.
- Add cilantro, garlic, pepitas and lime juice and pulse until well combined.
- Add parmesan and pulse again until mixed through. With the motor running, drizzle the olive oil into the mixture ... ... until it is combined.
- Store in a jar in the refrigerator for up to one week, or freeze in ice cube trays to add to dishes.
Nutrition (per tbsp, 15 g/ 0.5 oz)
Calories62kcal
Net Carbs0.5g
Carbohydrates1g
Protein1.5g
Fat6g
Saturated Fat0.9g
Fiber0.5g
Sugar0.2g
Sodium19mg
Magnesium20mg
Potassium57mg
Detailed nutritional breakdown (per tbsp, 15 g/ 0.5 oz)
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