Watch the video above as Joy Houston, a chef based in Encinitas, California, walks you through the process of making this flavor -
packed cilantro pesto.
Not exact matches
For the edamame
pesto: 2 cloves garlic, chopped 1 cup
packed basil leaves Handful (1/4 cup or so) fresh
cilantro 14 oz package shelled edamame, thawed 1/2 cup vegetable broth 2 tablespoons fresh lemon juice 1 teaspoon olive oil 1 teaspoon salt Optional: 2 tablespoons nutritional yeast
These sheet pan baked eggs with sweet potatoes, kale, and
cilantro - pepita
pesto are
packed with flavor and nutrition, but free of gluten, grains, dairy, and nuts!
supergreen #whole30
pesto makes 1 cup ingredients + 1 cup herb leaves,
packed (basil,
cilantro or parsley) + 1/4 cup toasted nuts or seeds (pine nuts, pumpkin seeds or almonds) + a pinch salt + 1/4 C — 1/2 C water
Thai
Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh
cilantro leaves (about 1
packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
Other Ways... For a deep - flavored winter
pesto that still carries the sparkle of chile, mint and cilantro, make a Parsley Pesto: add 2 cups packed fresh flat - leaf parsley leaves (about 3 ounces) to the herbs, and instead of almonds and pine nuts, use 1/4 cup (1 ounce) walnuts — or more if you want a richer p
pesto that still carries the sparkle of chile, mint and
cilantro, make a Parsley
Pesto: add 2 cups packed fresh flat - leaf parsley leaves (about 3 ounces) to the herbs, and instead of almonds and pine nuts, use 1/4 cup (1 ounce) walnuts — or more if you want a richer p
Pesto: add 2 cups
packed fresh flat - leaf parsley leaves (about 3 ounces) to the herbs, and instead of almonds and pine nuts, use 1/4 cup (1 ounce) walnuts — or more if you want a richer
pestopesto.