Cilantro Pesto, Beet Pesto and Parsley Pesto

April 6, 2016

Ingredients

CILANTRO PESTO

1 bunch cilantro, chopped

½ cup roasted walnuts

2 cloves garlic, minced

1 ½ tablespoons Tantillo Lime Juice

1/3 cup Tantillo California Extra Virgin Olive Oil

Salt to taste

BEET PESTO

2 medium beets, roasted and chopped

½ cup roasted almonds

3 tablespoons white wine vinegar

3 cloves garlic, minced

½ cup Tantillo California Extra Virgin Olive Oil

Salt to taste

PARSLEY PESTO

1 bunch parsley, chopped

½ cup raw cashews

1/3 cup parmesan cheese

3 tablespoons Tantillo Lemon Juice

2 cloves garlic, minced

2/3 cup Tantillo California Extra Virgin Olive Oil

Salt to taste

Directions

1Put all of the ingredients except the Tantillo California Extra Virgin Olive Oil and salt in your food processor.

2Turn on the food processor. Slowly pour the oil in through the feed tube until it reaches a consistency you like, stopping to scrape down the sides if needed.

3Season to taste with salt and you’re done!

** The instructions for all three recipes are the same

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