Ingredients
Equipment
Method
- Wash and chop 1 bunch cilantro, removing the thickest part of the stems. Mince 1 clove garlic, and halve and juice 1 lime.
- Add the cilantro, garlic and lime juice along with ¼ cup chopped walnuts, ¼ cup olive oil, and 1 teaspoon honey to a food processor fitted with a standard "S" blade. Process in short pulses until everything starts incorporating. Scrape down the sides and pulse a couple more times (see notes).
- Enjoy immediately, or save for later.
Nutrition
Notes
Food processor: If you don't have a food processor you can also make the pesto in a blender at medium speed using the same pulsing method and scraping down the sides as needed.
Storage: Store in an airtight container in the fridge for up to 4 days, or in a freezer bag or container for up to 2 months. Thaw to room temperature, or overnight in the fridge.
