Cilantro Pesto (coriander pesto)
Why I Love This Recipe
FEATURING: Cilantro (coriander), onion and hot pepper (jalapeño).
An excellent dip for Nacho chips. Seriously, everyone who tastes this recipe (a friend made for us at a party once) LOVES it! Also great on pasta, pizza and grilled veggies. It keeps 1 week in the fridge. You can also freeze leftovers in ice cubes in the freezer.
Ingredients You'll Need
1/4 cup lemon juice (or orange juice)
1/4 cup water
2 cups of packed fresh cilantro
1/4 cup of unsweetened coconut flakes
1/4 cup onion, chopped
2 Tbsp fresh ginger, minced
2 tsp hot pepper, minced (or 1/4 tsp hot pepper flakes)
1 tsp salt
1 tsp sugar (or other sweetener of choice)
1/4 tsp freshly ground pepper
Directions
Puree lemon juice, water and cilantro in a food processor. Add the other ingredients and blend to your preferred consistency (I like to not over blend it, so it is more coarse = even better for eating as a dip).
