Cilantro Pesto

<span itemprop="name">Cilantro Pesto</span>


  • 1 jalapeno, deseeded
  • 3 green onions
  • 1 garlic clove
  • 1/2 c pepitas, toasted
  • 2 c cilantro, leaves and stems
  • 1/3 c olive oil
  • 1 lime, juiced
  • ½ tsp. salt


  1. Roughly chop the jalapeno and green onions, place into the bowl of a food processor along with the garlic.
  2. Pulse a few times until there are no large chunks, scrape down the sides of the bow.
  3. Add the toasted pepitas, pulse again until the pepitas are about half their original size and scrape down the sides of the bowl.
  4. Add the remaining ingredients and pulse until the pesto has reached your desired texture, I don’t like mine too fine.
  5. Refrigerate at least 30 minutes or until needed.

Leave a Reply

Your email address will not be published. Required fields are marked *