Description
Cilantro, lime, garlic, jalapeño, and pistachios make for a deliciously chunky spread in this cilantro pesto. Dollop on bowls, spread on wraps, anything you want!
Ingredients
- 1 bunch cilantro (1.5 – 2 cups – I just cut the top off of the bunch that I buy from the store)
- 1/2 jalapeño, ribs and seeds removed
- 1 clove garlic
- juice and zest of 1 lime
- 1/4 cup olive oil or avocado oil
- 1/2 cup roasted salted pistachios
- salt to taste
Instructions
- Blend all ingredients in a small food processor, chopper, or blender until it reaches your desired consistency! I like to leave it a little bit textured / chunky.
- Enjoy! I like this on top of bowls, soups, pizza, eggs, sandwiches, and wraps… it’s good on just about everything. Store it in the fridge in an airtight container for 3-4 days.
Notes
You may need to use a spatula to scrape it down as you go since it’s a bit of a thicker texture. You can also add a splash of water to help keep it moving in the blender.
All cilantro bunches are going to be different sizes so if you get a small one, I would use two cilantro bunches. You want 1.5 – 2 cups so that there’s enough to give it some body.
A small blender or food processor (like this one) works best for this sauce! If you’re using a larger blender, you will want to double the amounts in order to give it enough volume to actually be able to blend properly.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blend
- Cuisine: American
Keywords: cilantro pesto, cilantro sauce, pesto