Low-Carb Cilantro Pesto

Cilantro. There, I’ve said it. Now I’ll just sit back and wait for the two opposing sides to battle it out.

I get it, if you’re one of those people genetically hardwired to not like cilantro, it tastes like soap to you. This is probably not the recipe for you.

But to me? Cilantro is fresh and peppery and has an unidentifiable… something, that makes it irresistible.

This pesto is a fresh take on an old classic and I love the way the toasted almonds and pepitas pair with the cilantro to create a super fresh, yet nutty and cheesy tasting pesto. Serve it as a dip, toss it through zoodles or eat it out of the jar with a spoon.

Preparation time

Hands-on:    15 minutes
Overall:     15 minutes

Nutritional values (per tbsp/ 15 g/ 0.5 oz)

Total Carbs	1	grams
Fiber	0.5	grams
Net Carbs	0.5	grams
Protein	0.2	grams
Fat	6	grams
of which Saturated	0.9	grams
Energy	62	kcal
Magnesium	20	mg (5% RDA)
Potassium	57	mg (3% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (10%), fat (87%)

Ingredients (makes ~ 1 ¾ cups)

• large bunch of fresh cilantro, tops not stem (125 grams/ 4.5 oz)
• 1 clove garlic
• juice from lime (3 tbsp/ 45 ml)
• ½ cup slivered almonds (54 g/ 1.9 oz)
• ½ cup pumpkin seeds/ pepitas (65 g/ 2.3 oz)
• 6 tbsp grated Parmesan (30 g/ 1.1 oz)
• ½ cup extra virgin olive oil (120 ml/ 4 fl oz)
• Optional: salt and pepper, to taste

Instructions

1. Toast the almonds in a dry fry pan until just browned and fragrant.
2. Place almonds into the bowl of a food processor and pulse until broken up.
3. Add cilantro, garlic, pepitas and lime juice and pulse until well combined.
4. Add parmesan and pulse again until mixed through. With the motor running, drizzle the olive oil into the mixture ... ... until it is combined.
5. Store in a jar in the refrigerator for up to one week, or freeze in ice cube trays to add to dishes.

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