Gluten-Free, Paleo, Vegetarian, Soy-Free
8 – 10 Minutes
We love cilantro pesto with just about everything, although we tend to serve it with an easy hand when it comes to more delicate proteins like fish or chicken. It makes an excellent marinade for heartier flavors and cuts of meat such as pork, beef, and lamb. Or dip it! Mix with sour cream or softened goat cheese to make a spread for baguette or crudités. And it’s unbeatable with eggs. And while some love the garlicky hit of fresh pesto, if the strong bite isn’t to your liking, wait awhile before serving. The color will lose its vibrancy along with the garlic’s sharp edge.
- 1 large bunch cilantro (approximately 3 ounces - or 2 cups leaves and stems)
- 1/3 cup olive oil
- 1/4 cup toasted almonds
- 4-5 cloves fresh garlic - peeled
- 1/4 teaspoon salt
- ¼-½ teaspoon black pepper - ground or to taste
Prep the ingredients
- Coarsely chop the cilantro leaves and stems.
- Coarsely chop the almonds.
- Coarsely chop the garlic.
Make the pesto
Calories: 110, Protein: 1g, Fiber: 1g, Total Fat: 11g, Monounsaturated Fat: 9g, Polyunsaturated Fat: 1g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 65mg, Carbohydrates: 2g, Added Sugar: 0g.