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Cilantro Pesto

[11 May 2012 | No Comments | | Author: ]
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Ingredients for about cup of pesto:
2 cups cilantro leaves
1 tbsp fresh lemon juice
cup olive oil (preferably extra virgin)
tsp salt
tsp freshly ground black pepper
3 garlic cloves, minced

Method:
Place the cilantro leaves and the minced garlic in the bowl of a food processor and with the motor running carefully and slowly add the lemon juice and olive oil until you get a smooth paste.

Put the pesto into a serving bowl and add the salt and pepper. Cover and chill until needed. #

The pesto will keep in the fridge for up to 2 days.

The cilantro pesto is delicious when added to whole wheat spaghetti and sprinkled with parmesan cheese. It can also be used as a dip and served with Black Bean nachos.


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