Cilantro Pesto

• bunch cilantro↗1

  1.5 - 2 cups - I just cut the top off of the bunch that I buy from the store

• jalapeño↗0.5

  ribs and seeds removed

• clove garlic↗1
• juice and zest of 1 lime
• olive oil or avocado oil↗0.25 cup
• roasted salted pistachios↗0.5 cup
• salt↗

  to taste

Step-by-step instructions

1. 1

   Blend all ingredients in a small food processor, chopper, or blender until it reaches your desired consistency! I like to leave it a little bit textured / chunky.

2. 2

   Enjoy! I like this on top of bowls, soups, pizza, eggs, sandwiches, and wraps… it’s good on just about everything. Store it in the fridge in an airtight container for 3-4 days.