Try this creative spin on a classic pesto. It works perfectly with pasta.
By Robin Runner
I adore pesto but it doesn’t always have to be the classic basil version. I made a similar pesto for a pizza sauce and my kids went wild over it. I mixed it up and thought I would serve this over grilled chicken and whole wheat pasta tonight for dinner. Would be great over pasta or mixed with grilled fish or chicken.
PrintCilantro, Spinach and Lime Pesto
- Total Time: 15 minutes
- Yield: 4-6 1x
Description
Try this creative spin on a classic pesto. It works perfectly with pasta.
Ingredients
Scale
- 1 cup of fresh cilantro
- 1/2 cup of baby spinach leaves
- 3/4 cup of raw almonds (pistachios would work well too)
- 1/4 cup of grated parmesan cheese
- 4 garlic cloves
- 1/4 cup of fresh lime juice
- Olive oil
- Salt
- Pepper
- Optional: Jalapeño
Instructions
- In a food processor, add cilantro, spinach, almonds and garlic to and pulse until roughly chopped.
- Then add some salt and pepper. Parmesan cheese then place the lid back on and drizzle olive oil through the spout with the machine running until smooth.
- Give it a taste and adjust the salt and pepper as necessary. Put in a tupperware container until needed. If using over pasta, reserve a bit of the pasta water off to the side. Add the cooked pasta back to the pan with a small bit of the reserved water along with a few tablespoons of the pesto. Add additional pesto until you achieve the amount you wish to have in the dish. Refrigerate or freeze the pesto until needed again. A little goes a long way!
- Prep Time: 5 mins
- Cook Time: 10 mins
When do you add the lime juice?
You can add the lime juice in step one :)