Try this Cilantro Pesto recipe, or contribute your own.
Suggest a better description• Bring a large pot of water to a boil and blanch cilantro and parsley for 3 minutes. Transfer leaves into an ice bath to shock, then drain and dry extremely well. (Spin dry, then squeeze out excess water with your hands over a sink.)
• Pour enough oil into the blender to cover the blade. Add the cilantro, parsley, garlic, jalapeño, cheese and the remaining oils. Purée until blender pitcher is warm, about 2 minutes.
• Transfer pesto to a metal container and place container in an ice bath to cool quickly to preserve color. Season with salt and pepper.
• If not using pesto immediately, transfer to a medium bowl or container, press a piece of plastic wrap directly onto the surface of the pesto, then cover bowl or container. Wrap entire bowl or container in aluminum foil. Refrigerate until ready to use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 964 | ||
Calories from Fat: 964 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 108g | 144 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 78.8g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 154.5mg | 5 % | |
Potassium 28.5mg | 1 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 964
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