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Cilantro-Walnut Pesto

Cilantro-Walnut Pesto

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

Cooking Light AUGUST 2009

  • Yield: 16 servings (serving size: 1 tablespoon)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 37
  • Fat: 3.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 0.4g
  • Carbohydrate: 0.7g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 85mg
  • Calcium: 6mg

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Cilantro-Walnut Pesto Recipe