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Author Notes: I originally created this pesto to go with a quinoa & summer veggie dish on my blog (link to recipe: http://www.poorgirleatswell.com/2010/06/recipe-summer-veggies-with-quinoa.html), but I've had several readers tell me they use it in many other dishes. This can be used as a sauce for pastas or grains like quinoa, over grilled fish or chicken, or even as a cool, refreshing dip for vegetables. Warning: may cause severe pesto addiction! - PoorGirlEatsWell
Makes 1.5 cups
- 2.5 cups cilantro
- 1 cup pistachios
- 2 large garlic cloves
- 1 cup olive oil
- 3 tablespoons fresh lemon juice
- .5 teaspoons salt
- Combine all ingredients in a food processor (or hand blender container) and puree until smooth.
- This recipe was entered in the contest for Your Best Dip
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