Cilantro Pesto
Prep Time
Prep Time
  • 11⁄2 cups fresh cilantro leaves and tender stems (2 bunches)
  • 2cloves garlic
  • 1⁄4 cup walnut pieceslightly toasted
  • 1 small jalapeñohalved and seeded
  • 1⁄4 cup freshly grated Parmesan or Asiago cheese
  • 1⁄4 teaspoon salt
  • 1tablespoon fresh lemon juice
  • 1 tablespoon lime juice
  • 1tablespoon extra-virgin olive oil
  1. Place first six ingredients (cilantro through salt) in a blender or food processor and blend. 2. Slowly add lemon juice, lime juice, and olive oil, and process until well mixed. Serve, or refrigerate for up to 5 days.
Recipe Notes
Nutrition Facts
Cilantro Pesto
Amount Per Serving
Calories 151 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 1mg 0%
Sodium 115mg 5%
Total Carbohydrates 1g 0%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING (1 tablespoon): 51 cal, 5g fat (2g mono, 2g poly, 1g sat), 1mg chol, 2g protein, 1g carb, 0g fiber, 115mg sodium