The next time you find yourself with extra herbs, consider making a DIY pesto. This blend features antioxidant-packed cilantro, arugula, and lime for a spicy south-of-the-border flavor that goes especially well on meat for tacos. Watch the video above as Joy Houston, a chef based in Encinitas, California, walks you through the process of making this flavor-packed cilantro pesto.
By Joy Houston
Ingredients
- 2 bunches cilantro, washed and spun dry
- 1 cup arugula (optional)
- 1/3 cup olive oil
- 2 large cloves garlic
- 1/4 cup lemon or lime juice
- 1/2 teaspoon Himalayan salt
Directions
Cut off the bottoms of the cilantro stems and discard.
Pack cilantro into 8-cup food processor. Add olive oil, lime juice, arugula, garlic. Blend and adjust to taste.
Nutritional Information
- Calories
- 113
- Total Fat
- 12g
- Saturated Fat
- 1g
- Cholesterol
- 0mg
- Sodium
- 74mg
- Carbohydrates
- 1g
- Dietary Fiber
- .5g
- Sugars
- 0g
- Protein
- .5g
YIELD:
6 servings
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