Cilantro-Walnut Pesto

Cooking Light
Place plastic wrap directly on surface of leftover pesto to prevent browning.
16 servings (serving size: 1 tablespoon)


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3 garlic cloves
3 cups packed cilantro leaves and tender stems (about 3 ounces)
1/4 cup chopped walnuts, toasted
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 cup organic vegetable broth (such as Swanson)
3 tablespoons extra-virgin olive oil


1. Place garlic in a food processor; pulse 10 times or until minced. Add cilantro, walnuts, vinegar, and salt to processor; process 15 seconds. Combine broth and oil in a small bowl. With processor on, slowly pour broth mixture through food chute; process until well blended.

Created date

July 2009

Nutritional Information

Calories 37
Fat 3.9 g
Satfat 0.5 g
Monofat 2.1 g
Polyfat 1.2 g
Protein 0.4 g
Carbohydrate 0.7 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 85 mg
Calcium 6 mg