Spinach Cilantro Pesto

This tangy pesto is so versatile. It tastes delicious on any protein or grilled veggie.

Spinach Cilantro Pesto

Yield: 3 1/2 cups

Ingredients

  • 4 cups cilantro, roughly chopped
  • 4 cups baby spinach, washed
  • 2 cloves garlic, minced
  • 1/2 cups walnuts, toasted
  • 1 1/2 limes, juiced
  • 1/3 cup olive oil
  • 1/3 cup tomatillo salsa
  • 1/4 cup sour cream
  • salt and black pepper to taste

Instructions

  1. In a blender or food processor, combine cilantro and spinach. Pulverize until chopped.
  2. Add garlic, walnuts, lime juice, olive oil and salsa. Blend until puréed.
  3. Stir in sour cream, salt and pepper.
  4. Pesto can be stored in the refrigerator for 2-3 days.
http://www.christyvega.com/eat/spinach-cilantro-pesto/

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