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Cilantro Pesto for the Cilantro Lovers Club

Recipe: Nut-Free Cilantro Pesto

  • 1 bunch cilantro, well washed and dried
  • 1/4 cup extra-virgin olive oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste

Using a chef’s knife, chop the cilantro until well minced. Transfer to a medium bowl and drizzle with the olive oil, stirring to combine. Season to taste with salt and pepper.

Pesto will keep in an air-tight container in the refrigerator for up to 2 weeks.

Source: Lindsay Hunt [1].
Lindsay has a number of delicious-looking recipes! You can see a bunch of them here [2]. I have my eye on her S’Mores with Homemade Graham Crackers [3]. Oh yes I do.

Nut-Free Cilantro Pesto [4]

Linked up to: http://www.tidymom.net

Cilantro on FoodistaCilantro [5]