Ingredients10 m servings 454 cals
- Remove and discard the big stems from the cilantro and place it into the bowl of a food processor. Add garlic and pecans. Pulse until finely chopped. Season with pepper and then continue to process while drizzling in the olive oil to your desired consistency.
Per Serving: 454 calories; 48.6 g fat; 6 g carbohydrates; 3.5 g protein; 0 mg cholesterol; 14 mg sodium. Full nutrition
ReviewsRead all reviews 5
Pretty good...a different twist on pesto. Next time I make it I think it will taste good with some lime juice added for a bit of a tang.
a very nice taste...needed a little more evoo and added a little salt to taste.
My friend Matt made this and recommends using another type of nut. He topped chicken with the pesto and baked 1 hr. He reports the pecan tasted too strong for the first few bites, but ended up ...
Very good. I tried this and the second time, I used 1/4 c. mandarin oranges instead of the oil. I drizzled the mandarin juice for consistency. This recipe can be used with pecans, walnuts or...