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
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1
- Sodium: 150
- Fat: 10
- Carbohydrates: 5
- Fiber: 2
- Protein: 4
- Cholesterol: 5