Spicy Cilantro Pesto

eatoplan

November 4, 2024

45

easy

6

Chop the Cilantro
- Place the fresh cilantro in the bowl of a food processor.
- Pulse until finely chopped.
Add Flavorings
- Add the garlic, sea salt, pepitas, and chili powder to the food processor.
- Pulse again until all the ingredients are well combined and finely chopped.
Incorporate Olive Oil
- With the food processor running, use the drizzle attachment (or a small opening in the lid) to add olive oil slowly, drop by drop.
- Continue processing until the mixture forms a thick, cohesive paste. Adjust the amount of olive oil to achieve your desired consistency.
Store the Paste
- Scoop the cilantro paste into pint jars.
- Seal the jars and store them in the refrigerator for up to a week or in the freezer for longer shelf life.

Reviews

Ingredients:

Adjust Servings

	0.25teaspoon mild chili powder hot
	2cups cilantro fresh, chopped
	3cloves garlic thinly sliced
	0.25cup olive oil
	0.25cup pepitas (pumpkin seeds)
	0.5teaspoon sea salt

Directions

1.

Chop the Cilantro

1. Place the fresh cilantro in the bowl of a food processor. | 2. Pulse until finely chopped.

Mark as complete

2.

Add Flavorings

1. Add the garlic, sea salt, pepitas, and chili powder to the food processor. | 2. Pulse again until all the ingredients are well combined and finely chopped.

Mark as complete

3.

Incorporate Olive Oil

1. With the food processor running, use the drizzle attachment (or a small opening in the lid) to add olive oil slowly, drop by drop. | 2. Continue processing until the mixture forms a thick, cohesive paste. Adjust the amount of olive oil to achieve your desired consistency.

Mark as complete

4.

Store the Paste

1. Scoop the cilantro paste into pint jars. | 2. Seal the jars and store them in the refrigerator for up to a week or in the freezer for longer shelf life.

Mark as complete