Cilantro Pesto (coriander pesto)
CATEGORIES
INGREDIENTS
- Servings: 4-6
- Preparation Time: 5 min
- 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).
RECIPE BACKSTORY
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.