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Cilantro Pesto

Photo: Jim Franco
Yield 6 servings

Ingredients

  • 3 garlic cloves, peeled and coarsely chopped
  • 2 cups fresh cilantro, lightly packed
  • 1/4 cup olive oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Nutrition Information

  • calcium 8 mg
  • calories 125
  • caloriesfromfat 1 %
  • carbohydrate 1 g
  • cholesterol 0 mg
  • fat 14 g
  • fiber 0 g
  • iron 0 mg
  • protein 0 mg
  • satfat 2 g
  • sodium 197 mg

How to Make It

  1. Place the garlic and cilantro in the work bowl of a food processor fitted with a metal blade. With the processor running, slowly add the oils, lemon juice, salt, and pepper. Process until smooth.

  2. Place the pesto in an airtight container and freeze for up to 4 months. To thaw, microwave on low for 2 to 3 minutes.