Spicy Cilantro Parsley Pesto
I don’t buy a lot of fresh herbs at the grocery because I grow and dry a lot of herbs during the summer. Two herbs that I still buy fresh in the winter is parsley and cilantro, but most of the time I’m not able to use all of the herbs before they start deteriorating. This summer I decided to experiment, I just threw my leftover parsley, cilantro along with some pine nuts, fresh lime juice, salt & the key ingredient fresh jalapeños into the food processor and made it into a pesto. This turned out oh so delicious.
So far we have only used this pesto for wraps, sandwiches and on top of scrambled eggs or omelettes. You could add it to spaghetti squash but we prefer to use basil pesto with spaghetti squash. There are so many pesto variations that one can make from herbs and certain greens and I’m hoping this one will become one of your favorite ways to use leftover cilantro and parsley. As always, thank you for stopping by my blog, Emma’s Daily Bread. Cheers to a happy & healthy day!
Spicy Cilantro Parsley Pesto
Ingredients
- 1 Bunch Parsley
- 1 Bunch cilantro
- 2 Jalapeños Deseed for less spiciness
- 1 Lime Juiced
- 3 Garlic Cloves
- 1/3 Cup Raw Pine Nuts or Walnuts
- 1/2 Cup Olive Oil
- 1/4 tsp Salt or more to taste
Instructions
- Rinse both bunches of herbs and use a salad spinner to dry the herbs. I use both the leaves and small stems and I do cut off the larger stems.
- Add the herbs, nuts, salt, minced garlic, and jalapeño to the food processor, pulse food processor until all the ingredients are chopped into very fine pieces, at the same time drizzle in 1/2 cup olive oil.
- Scrap down the sides of the bowl, drizzle in the lime juice and pulse a few more times until blended and mixed well.
- This pesto is delicious with veggie wraps, sandwiches or my favorite recipe for curry pork meatballs, that I will post very soon.