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cilantro pesto
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Cilantro Pesto

Vibrant and fresh, cilantro pesto freezes well and is wonderful on anything from grilled salmon, shrimp or chicken to warmed with a little cream cheese and mixed with pasta.

Ingredients

  • 1 cup dry cilantro leaves and stems
  • 1/4 cup grated Parmesan or Romano cheese
  • 1/4 cup pumpkin seeds
  • 2 cloves garlic, rough chopped
  • 1 tsp lime zest
  • 2 tbsp fresh lime juice
  • 1 tbsp rice wine vinegar
  • 1/2 cup olive oil

Instructions

  • Whiz together cilantro, cheese, pumpkin seeds and garlic in a food processor or blender.
  • Add lime zest and juice, rice wine vinegar and olive oil. Process until you get the desired consistency (I like a little texture in mine).
  • Store in a sealed container in the fridge for up to 3 days. Pesto can be frozen.