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My mom hates cilantro and because of that, I never knew how amazing it is! It is definitely one of my favorite flavors of all time. This pesto is so easy to make and it’s so versatile. I like to use it with my buddha bowls, but it can be used as a condiment with just about everything.

One more thing, the quality of the olive oil matters. I’ve tried just about every brand out there. Less expensive ones taste heavy to me, while others bring the flavor out. When I was taking cooking classes offered by Viking Cookware, this one from California Olive Ranch is the one they used. It’s still my favorite today!

Pull out your food processor and let’s get to cooking!

Ingredients:

2 Cups Fresh Cilantro Leaves
2 Cloves Garlic
1/3 Cup Pine Nuts
1/2 Cup Walnuts
1/2 – 1 Lemon, Juiced
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup California Olive Ranch Olive Oil

Instructions:

Add the fresh cilantro leaves, garlic, pine nuts, walnuts, salt, and pepper to the bowl of your food processor. Pulse until a coarse mixture forms.

Turn the food processor on low and slowly add the lemon juice and olive oil in a steady stream.

Serve the pesto immediately or store in a small bowl covered with plastic wrap in the refrigerator.

Don't have herbs? Shop from Starwest Botanicals or Mountain Rose Herbs.

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Love & Wellness,
Elisa

cilantro pesto
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cilantro pesto

A great dip or topping for veggies.

Ingredients

  • 2 Cups Fresh Cilantro Leaves
    2 Cloves Garlic
    1/3 Cup Pine Nuts
    1/2 Cup Walnuts
    1/2 – 1 Lemon, Juiced
    1/4 Teaspoon Salt
    1/4 Teaspoon Pepper
    1/2 Cup California Olive Ranch Olive Oil

Directions

  • Add the fresh cilantro leaves, garlic, pine nuts, walnuts, salt, and pepper to the bowl of your food processor. Pulse until a coarse mixture forms.
  • Turn the food processor on low and slowly add the lemon juice and olive oil in a steady stream.
  • Serve the pesto immediately or store in a small bowl covered with plastic wrap in the refrigerator.