Spinach Cilantro Pesto

cilantro
Jump to Recipe - Print Recipe

Spinach Cilantro Pesto

This tangy pesto is so versatile. It tastes delicious on any protein or grilled veggie.
Print Recipe

Ingredients
  

  • 4 cups cilantro, roughly chopped
  • 4 cups baby spinach, washed
  • 2 cloves garlic, minced
  • 1/2 cups walnuts, toasted
  • 1 1/2 limes, juiced
  • 1/3 cup olive oil
  • 1/3 cup tomatillo salsa
  • 1/4 cup sour cream
  • salt and black pepper to taste

Instructions
 

  • In a blender or food processor, combine cilantro and spinach. Pulverize until chopped.
  • Add garlic, walnuts, lime juice, olive oil and salsa. Blend until puréed.
  • Stir in sour cream, salt and pepper.
  • Pesto can be stored in the refrigerator for 2-3 days.

You may also like:

Elotes Cups

Elevating the presentation of the classic, Mexican street food, Elotes.

Beef poptarts

Beef Taco Pop Tarts

Just like empanadas, these beef tacos are fun for kids to eat and freeze well for future meals.