Ginger Cilantro Pesto

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Credit: Elizabeth Mikesell, CEC, AAC, Chef & Child, Special Programs Ambassador
Chef & Child Ingredient of the Month, April 2014

Ingredients

16 limes
8 oz. Cilantro picked and washed
4 oz. Jalapeno, seeded and chopped
4 oz. ginger, chopped
4 oz. garlic, chopped
8 oz. Green onions, chopped
2 cups Vegetable oil
Salt and pepper to taste

Instructions

1. Zest the limes. Cut them in half and juice them.

2. Combine lime zest and juice with the remaining ingredients food processor bowl and pulse until well-combined. Do not over process as this will cause the sauce to discolor.

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Tags

Chef & Child, Sauce/Dressing/Rub, Vegetarian

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Association of Nutrition & Foodservice Professionals