Lime Cilantro Pesto

By AzWench

Serving Size 2 Tbsp
Calories 150
Fat 14 g
Saturated Fat 2.5 g
Cholesterol<5 mg
Sodium 120 mg
Carbohydrates 2 g
Fiber<1 g
Sugar 0 g
Protein 5 g

Ingredients

• 1/3 C olive oil
• 2 limes, zested and juiced
• 2 cloves garlic, quartered
• 3 C cilantro, lightly packed
• 1/3 C roasted pepitas
• 1/3 C shredded parmesan cheese
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper

Preparation

Step 1

Add oil, 2-3 tablespoons lime juice, 1 ½ teaspoons lime zest, garlic and cilantro (push cilantro leaves down into oil) to FourSide Jar and secure lid. Press “Pulse” 6-8 times until cilantro is roughly chopped. Add the remaining ingredients in order listed and secure lid. Press “Pulse” 8-10 times until coarse purée texture is reached. Pesto will keep covered in refrigerator up to 3 days.

To prepare in the WildSide Jar, double the recipe and follow instructions as above.

For pesto with some heat, add a quartered jalapeño when adding the garlic and follow instructions as above.