Cilantro Pesto (coriander pesto)
  • 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
  1. 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).
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.