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.

Cilantro, Spinach and Lime Pesto

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Author: Robin Runner
Total Time: 5 minutes
Yield: 4-6 servings 1x

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Description

This cilantro, spinach, and lime pesto offers a refreshing twist on the classic, perfect for pairing with pasta, grilled chicken, or fish.

Ingredients

Units Scale

1 cup (240 ml) fresh cilantro
1/2 cup (120 ml) baby spinach leaves
3/4 cup (180 ml) raw almonds (pistachios can be used as a substitute)
1/4 cup (60 ml) grated parmesan cheese
4 garlic cloves
1/4 cup (60 ml) fresh lime juice
Olive oil, as needed
Salt and pepper, to taste

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 tbsp 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!

Notes

This pesto can be stored in an airtight container in the refrigerator for up to a week.
For a nuttier flavor, try using pistachios instead of almonds.
Adjust the olive oil to achieve your preferred consistency.
This pesto works well as a sauce for pasta or as a topping for grilled meats.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Condiment
Cuisine: Mexican