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Nutrition Facts
Serving Size 1 cup 129g Recipe makes 1 cup)
Calories 557
Calories from Fat 520		(93%)
Amount Per Serving		%DV
	Total Fat 57.8g	88%
	Saturated Fat 9.3g	46%
	Monounsaturated Fat 40.4g
	Polyunsaturated Fat 6.3g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 2496mg		104%
Potassium 258mg		7%
Total Carbohydrate 7.6g		2%
	Dietary Fiber 1.9g	7%
	Sugars 0.9g
Protein 5.5g		11%
how is this calculated?

Cilantro Walnut Pesto

Recipe #393376 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Korkin'
Oct 6, 2009

For a light pasta sauce with a pungent herb taste. I made this because cilantro is much cheaper than basil at the grocery store. I served this with a mixture of pasta and cooked spaghetti squash. I didn't measure (I'm bad at that) so keep that in mind and just add amounts that suit your needs.

1 cup (change servings and units)

Ingredients

1/4 chopped walnuts
1 tablespoon fresh garlic, minced
1 bunch cilantro
2 tablespoons parmesan cheese, shredded
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup extra virgin olive oil

Directions

1
Heat the walnuts in skillet over medium heat to toast. They are done when they smell slightly toasty and nutty.
2
Meanwhile, get to chopping. Start with the garlic then gradually add in the cilantro, cheese, and evenutally the walnuts when toasted. Chop until the mixture is very fine, almost a paste. Add the seasonings, zest and juice and mix.
3
Pour a drizzle of olive oil over the pesto slowly until it is saturated. Taste it and adjust the seasonings to your liking.
4
When serving, reserve 1/4 cup hot cooking liquid and toss in a bowl with the hot pasta or veggies. Do not cook or it will lose a lot of its flavor. Add extra oil and lemon juice or rice vinegar to make it a dressing. A good dressing ratio is 2 parts oil to one part acid.