Cilantro Lime Pesto

I made this the other night to go with broiled cod and loved it. It’d be fantastic on fish tacos or even fish nachos. Last night I had it on boiled shrimp and was just as happy with it. I didn’t measure my ingredients exactly so the amount of oil may need to be adjusted. I usually stream it into the blender or food processor as I’m blending the ingredients until it reaches the consistency I like.

2 bunches of cilantro, stems removed
juice of 3 limes
1/2 cup blanched almonds
1/4 cup diced onion
1/4 cup olive oil
1 tsp salt

Combine all ingredients except olive oil in a blender or food processor. Puree in bursts, slowly adding oil until smooth. Serve immediately or refrigerate for later use.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Grain Free, Sauces, Specialized Diets, Vegan. Bookmark the permalink.

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