Tuesday, March 17, 2009

Cilantro Walnut Pesto

Cilantro Walnut Pesto
From The Healthy Kitchen (seen here on Roasted Butternut Squash Soup)

Hands-on time: 5 minutes

Makes 1 cup

1 cup walnut pieces
2 cups cilantro leaves
1 jalapeno pepper, seeded & chopped
½ tsp salt
2 tbsp cider vinegar
¼ cup water

1. Finely grind walnuts in a food processor.

2. Add the rest of the ingredients and blend. Taste for seasoning.

Store in the fridge in a tightly covered container. Excellent as a dip, spread or dollop in your favorite mild soup, like the Roasted Butternut Squash & Apple Soup.

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