Spinach Cilantro Pesto

cilantro
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Spinach Cilantro Pesto

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

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