Cilantro Pesto

Ingredients for about ½ cup of pesto:

2 cups cilantro leaves
1 tbsp fresh lemon juice
¼ cup olive oil (preferably extra virgin)
½ tsp salt
½ tsp freshly ground black pepper
3 garlic cloves, minced


Place the cilantro leaves and the minced garlic in the bowl of a food processor and with the motor running carefully and slowly add the lemon juice and olive oil until you get a smooth paste.

Put the pesto into a serving bowl and add the salt and pepper. Cover and chill until needed. The pesto will keep in the fridge for up to 2 days. The cilantro pesto is delicious when added to whole wheat spaghetti and sprinkled with parmesan cheese. It can also be used as a dip and served with Black Bean nachos.