Cilantro Walnut Pesto

By á-162204

Alison's recipe is great with butternut squash soup.

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

Preparation

Step 1

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.