Cilantro Lime Pesto

Name: Cilantro Lime Pesto
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups fresh cilantro leaves, packed (50 g); 1/2 cup shelled pistachios (67 g); 1 jalapeño, deseeded; 3 cloves garlic, minced (about 1 tablespoon); 1 tablespoon lime juice (15 ml); 1/2 teaspoon salt, or more to taste; 1/4 teaspoon freshly ground black pepper, or more to taste; 1/2 cup extra-virgin olive oil (120 ml)

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 1

Author : A Saucy Kitchen, Sarah Nevins

Ingredients

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2 cups fresh cilantro leaves, packed (50 g)1/2 cup shelled pistachios (67 g)1 jalapeño, deseeded3 cloves garlic, minced (about 1 tablespoon)1 tablespoon lime juice (15 ml)1/2 teaspoon salt, or more to taste1/4 teaspoon freshly ground black pepper, or more to taste1/2 cup extra-virgin olive oil (120 ml)

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Instructions

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Step 1

Add the cilantro, pistachios, jalapeño, garlic, lime zest, lime juice, salt and pepper to the bowl of a food processor or blender. Blend or pulse until the ingredients are all finely chopped and well combined. Stop and scrape down the sides of the bowl as needed.

Step 2

With the blender running on a medium-high speed, pour the the olive oil into the blender in a slow and steady stream (this allows the pesto to emulsify which prevents the oil from separating later).

Step 3

Blend until you reach your desired consistency (for a thinner pesto sauce add an addition 1-3 tablespoons oil).

Step 4

Taste and season with black pepper and more salt as needed.

Step 5

Keep stored in an airtight container in the refrigerator for up to 1 week or in the freezer up to six months.