Cilantro Walnut Pesto

Alison's recipe is great with butternut squash soup.

Cilantro Walnut Pesto
Cilantro Walnut Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup walnut pieces

  • 2

    cups cilantro leaves, stems removed

  • 1

    jalapeno pepper, seeded and chopped

  • 1/2

    tsp salt, or to taste

  • 1

    Tbl cider vinegar

  • 1/4

    cup purified water

Directions

Put the walnuts in a food processor and grind them fine. Add the cilantro, jalapeno pepper, salt, vinegar and 2-3 tablespoons of water and blend. Blend in a little more water if necessary to make a thick sauce. Taste and correct the seasoning, adding more salt if necessary. Keep any leftover pesto in the refrigerator in a tightly covered container and use as a dip or spread.

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