Rating
Cilantro Pesto
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
1

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

2

Turn 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.

3

Season to taste with salt and you’re done!

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

1

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

2

Turn 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.

3

Season to taste with salt and you’re done!

Cilantro Pesto, Beet Pesto and Parsley Pesto