This pesto is a great way to get extra greens in your diet and add some flavor to your Buddha bowls or pre-prepped meals. It puts a fun spin on the traditional pestos.
I’m ALWAYS looking for new and interesting sauces and this one is definitely unique! Adapted from the I Quit Sugar Cookbook by Sarah Wilson, this one is safe for vegetarians, ketogenic, Whole30, Paleo, and any anti-inflammatory meal plans.
Feel free to experiment with this recipe. Instead of olive oil, you could try fractionated coconut oil or avocado oil for a different, more Mexican inspired flavor.
Print Recipe Cilantro Pesto with Lime
Most pesto recipes call for pine nuts. You can totally use pine nuts but they tend to be expensive and can go rancid quickly. These pesto recipes suggest pine nut alternatives but if you'd like to make your pesto with pine nuts, go ahead!
Set your food processor up with the blade attachment.
Put all ingredients into a food processor (or blender) and blend to your desired texture. We like it slightly grainy but you can blend until creamy and smooth.
Store in a sealed glass mason jar in the fridge for up to 1 week. If made in bulk, put the amount you would like freeze into a different glass mason jar. Cover with a layer of extra virgin olive oil and freeze.