ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cilantro-Walnut Pesto

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

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

Nutrition 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

How to Make It

  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.