Cilantro-Walnut Pesto

recipe
Place plastic wrap directly on surface of leftover pesto to prevent browning.

Yield:

16 servings (serving size: 1 tablespoon)

Recipe from

Cooking Light

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

Ingredients

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

Preparation

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.

Note:

Maureen Callahan,

August 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note