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.
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Cilantro, Spinach and Lime Pesto
- Total Time: 5 minutes
- Yield: 4-6 servings
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
- 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, garlic and lime juice 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
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1
- Sodium: 150
- Fat: 10
- Carbohydrates: 5
- Fiber: 2
- Protein: 4
- Cholesterol: 5
Robin, too limey for me.
Bit sharp on the lime for us but easy to fix. Does this keep its color in the fridge or go brown?
It dulls after a day or two Barbara. Press cling film right down onto the surface and float a thin layer of oil on top, that keeps it green a good deal longer.
made this over whole wheat pasta with some grilled shrimp and honestly i could have eaten the whole bowl myself
You can add the lime juice in step one :)
When do you add the lime juice?
Pesto does not have to be basil and this proves it, so good and fresh. My kids went wild for it on pizza, thanks!