Ingredients

The following ingredients have 1 Servings
  • 1 cup fresh cilantro leaves (large stems removed, about 1 bunch)
  • 3/4 cup fresh basil leaves (large stems removed)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup walnuts (or slivered almonds)
  • 1/4 cup Parmesan cheese (shredded, or for a vegan version substitute it for another 1/4 nuts)
  • 2 garlic cloves (peeled)
  • 1 lemon (juice of, or about 2 tablespoons)
  • 1/2 teaspoon pink salt
  • 1/4 teaspoon black pepper

Instruction

  • Using a food processor, add the cilantro, basil, olive oil, nuts, cheese, garlic, lemon juice, salt, and pepper. Blend until it becomes almost smooth. Taste it and if it is slightly bitter add a bit more salt to taste. See notes below on adjusting the taste. This pesto will last 1 week in the refrigerator in a sealed container or jar.