Cilantro Jalapeño Pesto
- Yield: 1 cup 1x
Ingredients
Scale
- 1–2 bunches cilantro, large stems cut off (about 2 cups packed leaves)
- 1–2 jalapeños, chopped (seeded for less heat)
- 2 cloves garlic, smashed
- 6 tablespoons neutral oil
- 2 tablespoons lemon or lime juice
- 1/2 teaspoon salt
- 2 tablespoons toasted coconut flakes, optional
Instructions
- Combine all ingredients in a food processor or chopper and pulse until combined. Add a tablespoon of water if you want it thinner.
Find it online: https://hilahcooking.com/pesto-two-ways/