Quick Fix: Cilantro Stem Pesto

Good for using up leftover cilantro stems, this pesto works well on pizza, sandwiches, appetizers, or pasta.

Ingredients:

  • One large bunch cilantro stems, washed
  • A scant 1/2 Cup walnuts
  • Two tbsp Parmesan cheese
  • Four tbsp olive oil
  • Ground black pepper, to taste
  • Lemon juice, to taste (optional)

Equipment:

  • A food processor, a blender, or an immersion blender with a processor attachment

Combine all ingredients in the food processor and blitz until combined. The mixture should be cohesive, soft, and moist, with the consistency of a spreadable dip or tapenade. If the mixture is too dry, add more olive oil, a half tablespoon at a time.

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