Cilantro Pesto

Cilantro Pesto

Makes: 1 cup


1 bunch of cilantro

5 garlic cloves

1/4 cup of pine nuts, toasted

1/3 cup of sun-dried tomatoes*

Juice of 1/2 lemon

1/4 cup of olive oil

1/3 cup of aged Parmesan cheese

*Note: If sun-dried tomatoes are not in oil, soak in hot water for 5 minutes then drain and use.


  1. Combine all ingredients except oil in a food processor and pulse while slowly adding oil. Pulse till well blended. Season and store in a glass jar in fridge till needed.

You can also store it in an ice tray in the freezer and use by the cube whenever you need small amounts to top meat, fish, or toast.