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Chile-Cilantro Pesto

Chile-Cilantro Pesto
Chile-Cilantro Pesto might be just the condiment you are searching for. This gluten free, primal, and whole 30 recipe serves 4. One portion of this dish contains around 1g of protein, 27g of fat, and a total of 259 calories. From preparation to the plate, this recipe takes around 35 minutes. Head to the store and pick up cilantro sprigs, to 3 serrano chiles, parsley sprigs, and a few other things to make it today.

Instructions

1
Heat a small cast-iron skillet.
Equipment you will use
Frying PanFrying Pan
2
Add the garlic and chiles and cook over moderate heat, turning, until lightly charred all over, about 15 minutes.
Ingredients you will need
Chili PepperChili Pepper
GarlicGarlic
3
Let cool, then peel the garlic. Split the chiles lengthwise and remove most of the seeds. Coarsely chop the chiles.
Ingredients you will need
Chili PepperChili Pepper
GarlicGarlic
SeedsSeeds
4
Transfer the garlic and chiles to a food processor or blender.
Ingredients you will need
Chili PepperChili Pepper
GarlicGarlic
Equipment you will use
Food ProcessorFood Processor
BlenderBlender
5
Add the parsley, cilantro and the 1/2 cup of olive oil and puree. Season the pesto with salt and transfer to a clean jar.
Ingredients you will need
Olive OilOlive Oil
CilantroCilantro
ParsleyParsley
PestoPesto
SaltSalt
6
Pour in enough olive oil to cover the pesto by 1/4 inch and refrigerate for up to 2 months.
Ingredients you will need
Olive OilOlive Oil
PestoPesto
DifficultyNormal
Ready In35 m.
Servings4
Health Score40
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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