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