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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A zingy and light pesto for summer, healthy and with a good balance of spice and decadence. Ingredients:
1/2 bunch cilantro, including stems |
15 -20 baby spinach leaves |
1/4 cup parmesan cheese |
2 tablespoons olive oil |
1 tablespoon tamarind pumpkin seeds |
1 tablespoon ground almonds |
2 tablespoons rotel canned tomatoes |
2 cloves crushed garlic |
1/2 teaspoon salt |
Directions:
1. Throw everything in your food processor, serve chilled over cold pasta or even better over chilled Quinoa. You can also serve over warm noodles, Quinoa, or on Pita bread or even with chips.
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