Cilantro Pesto

by Dr. David Williams
Filed Under: Recipes, Sides and Sauces
Last Reviewed 02/06/2014

1 clove garlic
½ c. raw almonds, cashews, or other nuts
1 c. packed fresh cilantro
2 T. lemon juice
6 T. olive oil

Put the cilantro and olive oil in a food processor and process until the cilantro is chopped. Add the rest of the ingredients and process to a lumpy paste. (You may need to add a touch of hot water and scrape the sides of the processor.)

You can change the consistency by altering the amount of olive oil and lemon juice, but maintain the 3:1 ratio of oil to juice. (It freezes well, so you can make several batches at once.)

If you need to use a blender, you will most likely need to increase the amount of oil and lemon juice in order to make the mixture thin enough to blend. Again, be sure to keep the oil to juice ratio at 3:1.

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