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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Place plastic wrap directly on surface of leftover pesto to prevent browning. Ingredients:
3 garlic cloves |
3 cups packed cilantro leaves and tender stems (about 3 ounces) |
1/4 cup chopped walnuts, toasted |
2 tablespoons white wine vinegar |
1/2 teaspoon salt |
1/4 cup organic vegetable broth (such as swanson) |
3 tablespoons extra-virgin olive oil |
Directions:
1. Place garlic in a food processor; pulse 10 times or until minced. Add cilantro, walnuts, vinegar, and salt to processor; process 15 seconds. Combine broth and oil in a small bowl. With processor on, slowly pour broth mixture through food chute; process until well blended.
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