Cilantro Seed (Coriander) Pesto
When your garden gets out of control and you have a lot of cilantro seeds (coriander) make this pesto and put it on everything you make! My favorite ways that I've been using it are over eggs in the morning, on BurgerFit burgers, on salads, and over baked chicken. If you have other herbs or even some carrot greens left over, throw those in too! It comes out simply delicious.
Servings: 20 servings
Calories: 65kcal
Equipment
- Dry measuring cups
- Liquid measuring cups
- Measuring spoons
- Food processor
- Rubber Spatula
Ingredients
- 1 cup fresh cilantro seeds (coriander)
- ½ cup olive oil
- 2 garlic cloves or 2 tsp garlic powder
- ½ cup pecans you can also use pine nuts or walnuts
- ½ tsp salt
Instructions
- Put everything into the food processor and blend.
- Add more salt and garlic as desired.
Notes
- If you eat dairy, pestos often have parmesan cheese in them and can add additional flavor to your pesto.
- Pesto can be stored in the freezer so make a big batch and then put in ice trays to freeze. Once frozen, put in plastic bags to store until ready.
Nutrition
Calories: 65kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 58mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg