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Cilantro Pesto
Ingredients
-
1
jalapeno pepper, halved (seeded, if desired)
-
1
large bunch bunch fresh cilantro leaves, stems removed (about 2 cups)
-
1/2
cup loosely packed fresh basil
-
1/4
cup loosely packed fresh mint leaves
-
2
large cloves garlic
-
1/2
cup extra virgin olive oil
-
1/4
cup water
-
1
- 2
tablespoons lime juice
-
1/2
teaspoon sea salt
Directions
In a food processor bowl, place the jalapeno, cilantro, basil, mint, and garlic. Cover and process with several on-off turns until finely chopped. With processor running, gradually add oil and water. Stir in lime juice and salt. (Or, finely chop the jalapeno, herbs, and garlic. Place in a bowl and stir in the oil, water, lime juice, and salt.) Makes 1 cup (sixteen, 1-tablespoon servings).
Nutrition Facts
(Cilantro Pesto)
- Servings Per Recipe 16,
- Calories 64,
- Carbohydrate (gm) 1,
- Fat, total (gm) 7,
- Saturated fat (gm) 1,
- Vitamin A (RE) 804,
- Vitamin C (mg) 58,
- Sodium (mg) 78,
- Calcium (DV %) 91,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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