Go Back
–+ servings
Walnut cilantro pesto in a small jar with walnuts off to the side.
Print Recipe
No ratings yet

Walnut Cilantro Pesto

A delicious twist on a classic pesto recipe, this pesto sauce uses walnuts and cilantro instead of pine nuts and basil. Walnut cilantro pesto can be used to toss through your favorite pasta, used as a dressing or marinade or simply dip vegetable sticks into.
Prep Time10 minutes
Total Time5 minutes
Course: Condiments
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free
Keyword: cilantro, pesto, walnuts
Servings: 6
Calories: 271kcal
Author: Sarah Bell

Equipment

Ingredients

  • 100 grams cilantro roots removed
  • 1 clove garlic peeled
  • 1/3 cup olive oil extra virgin
  • 50 grams parmesan cheese cubed
  • 1 cup walnuts
  • sea salt & cracked black pepper to taste

Instructions

  • Add the cilantro leaves, walnuts, cubed parmesan, olive oil, garlic and salt and pepper to a food processor.
  • Place the lid onto the food processor and blend on high. Take the lid off and use a spatula to scrape down the sides.
  • Place the lid back onto the food processor and blend on high to reach your desired consistency.
  • Transfer the pesto to an airtight container and store in the fridge for up to 4 days.

Nutrition

Calories: 271kcal | Carbohydrates: 4g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 142mg | Potassium: 183mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1194IU | Vitamin C: 5mg | Calcium: 130mg | Iron: 1mg