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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
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
These snacks are independent.
7 food-filled honeymoons.
49 new dinnerware pieces.
A handy saucepan.