Cilantro Pesto

Ingredients

• 1 bunch cilantro (1.5 – 2 cups – I just cut the top off of the bunch that I buy from the store)
• 1/2 jalapeño, ribs and seeds removed
• 1 clove garlic
• juice and zest of 1 lime
• 1/4 cup olive oil or avocado oil
• 1/2 cup roasted salted pistachios
• salt to taste

Steps

1. 1

   Blend all ingredients in a small food processor, chopper, or blender until it reaches your desired consistency! I like to leave it a little bit textured / chunky.

2. 2

   Enjoy! I like this on top of bowls, soups, pizza, eggs, sandwiches, and wraps… it’s good on just about everything. Store it in the fridge in an airtight container for 3-4 days.