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Coriander Pesto

Source: Outdoor Entertaining
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Active Time:  5 Minutes
Total Time:  5 Minutes
  Makes 1 cup (Serves 8)
Serve with grilled fish or with steaks as a condiment.
2 large bunches fresh coriander (cilantro)
1/4 cup pepitas (edible pumpkin seeds)
2 garlic cloves, chopped
2 tablespoons lime juice
1/2 cup olive oil
1/2 cup grated parmesan cheese
Other necessary recipes:
Squash Fritters with Coriander Pesto
Coriander Pesto Recipe at
Remove leaves from coriander stems. Place leaves, pepitas, garlic, lime juice, and oil in a food processor and process for 20 seconds. Scrape down the sides of the bowl and process for another 10 seconds.

Add the Parmesan and blend to combine. Cover and refrigerate in a glass bowl. Taste for salt before serving. Will keep for up to 1 week in refrigerator.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 1 cup (Serves 8)
Calories: 176
Fat. Total: 17g
Fiber: 1g
Carbohydrates, Total: 2g
Sodium: 121mg
% Cal. from Fat: 87%
Cholesterol: 5mg
Protein: 4g
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