Cilantro Lime Pesto
1 big bunch of cilantro leaves (discard stems)
1/4 C slivered almonds
juice of one large lime
2 cloves (or more) of garlic
2 TB nutritional yeast (optional)
olive oil
water
salt and pepper to taste
Put the cilantro, almonds, lime juice, garlic and nutritional yeast (if using) in a blender or food processor. Process until all ingredients are broken down. Start adding the olive oil and process until it is the consistency you want it. You may add a bit of water too if you want to cut back on the oil. Just add it a tablespoon at a time so it won't be too thin. Season with salt and pepper to taste.
Here's mine. My blender really blitzed my pesto into smooth cream. You can gently process yours so that it has more texture than this.
Tossed with hot spaghetti and pine nuts. Delicious!
1 comment:
I knew that I wanted to recreate the Cilantro Pesto Risotto in the LLB kitchen, so first thing was first, re-create the Cilantro Lime Pesto to add to the risotto.
I made this pesto without cheese, so it’s vegan and paleo! consulta en linea medico en linea pediatra en linea medico en linea doctor en linea dermatologo en linea veterinario en linea veterinario en linea vet online consulta en linea abogado en linea abogado en linea abogado en linea abogado en linea abogado en linea psicologo en linea doctor en linea psicologo en linea abogado en linea abogado en linea Whether you’re adding it to the risotto or mixing it with pasta, adding it on top of grilled chicken or steak, or putting a dollop on your morning eggs, you’re going to love this flavorful Mexican spin on pesto!
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