Vegan Cilantro Lime Hazelnut Pesto - 2g Carbs, 1g Fiber
Recipe By:
Serving Size: 5
Preparation Time: 0:00
Categories: Condiment Low Cal (Less than 300 cals)
Lower Carbs Vegan
Amount Measure Ingredient -- Preparation Method
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1 large garlic clove
1 cup fresh cilantro sprigs -- rinsed and dried
1/3 cup hazelnuts -- toasted
1/4 teaspoon salt
1/3 cup olive oil
1/2 teaspoon dried ground Aleppo red pepper -- or more to taste
1 teaspoon lime juice -- or more to taste
With motor running, drop garlic into food processor to finely chop. Add cilantro, nuts, cayenne, and 1/4 teaspoon salt and blend until cilantro and nuts are coarsely chopped. With motor running, add oil, blending until incorporated. Sauce should be coarse. Serve at room temperature.
Serves 5 (5 one-half cup servings).
AuthorNote: Cilantro and hazelnuts make a delightfully fresh-tasting pesto - the perfect accompaniment to fresh [cFavorites}
ChupaNote: hazelnuts are expensive. To stretch the pesto, and 1 cup flat-leaf parsley leaves, another clove of garlic, and more lime juice and pepper to taste.
Cuisine: "Italian"
Source: "adapted from Gourmet Today by Ruth Reichl, 2009."
S(Formatted by Chupa Babi): "Jan 2010"
Yield: "1 1/2 cups"
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Per Serving (excluding unknown items): 188 Calories; 20g Fat (93.5% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 109mg Sodium
Exchanges: 0 Grain(Starch)
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