Cilantro Pesto
This Cilantro Pesto is a fresh, bold sauce made with cilantro, garlic, cashews, parmesan, and avocado oil blended until smooth.
Ingredients
- 2 bunches fresh cilantro
- 6 garlic cloves
- 1 cup raw cashews
- ⅓ cup parmesan cheese
- 1 tablespoon lemon juice
- 1 cup avocado oil
Instructions
- Add the cilantro, garlic, cashew nuts, lemon juice and shredded parmesan cheese to a food processor. Pulse a few times until coarsely chopped.
- With the processor running, slowly drizzle in the avocado oil until the mixture is smooth and well blended. You can adjust the amount of oil to achieve your desired consistency.
- Taste the pesto and season with salt and pepper.
- Use immediately as a sauce or condiment over pasta, grilled meats, or vegetables, or store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Notes
- Pack the cilantro loosely: Using loosely packed cilantro helps prevent the pesto from becoming too dense or grassy.
- Blend in stages: Pulse first, then blend while adding oil so the pesto stays smooth and evenly mixed.
- Adjust consistency: Add more avocado oil a tablespoon at a time if you prefer a thinner, more pourable pesto.
- Season at the end: Parmesan adds saltiness, so taste before adding extra salt.
- Serving Suggestions: Use it on Chicken Pesto Wrap or Pesto Zucchini Noodles for a fresh, flavorful finish.
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