Cilantro Pesto

Serves: 5
Total Calories: 265
Yield: 1 Cup


2 cups lightly packed, corasely chopped fresh cilantro
1 cup walnuts
1/4 cup flax or olive oil
1-3 clove garlic
1/4 teaspoon sea salt or to taste
pinch ascorbic acid powder, for color retention (optional)
1/4 cup dulse flakes (optional)*


1. Place the cilantro and walnuts in a food processor. While processing, add the oil, garlic, salt, and ascorbic acid through the opening in the lid. Process until the mixture is well blended. If necessary, stop the machine and scrape the sides of the container with a rubber spatula to make sure all the ingredients are processed.

2. Transfer the mixture to a small bowl. Add the dulse, if desired, and mix well. Serve as a spread on bread or spooned over pasta.

*Dulse is a sea vegetable and an excellent source of minerals. If you have never tried it but would like to, this pesto is a good recipe with which to do so. Dulse is salty, however, so you may want to add less sea salt to the recipe if you use dulse. If you do not use dulse, you may want to add more salt.

Nutritional Facts:

Serves: 5
Total Calories: 265
Calories from Fat: 240

This Cilantro Pesto recipe is from the For the Love of Garlic Cookbook. Download this Cookbook today.

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