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Cilantro-Green Onion Pesto

  • 1serving

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Source: www.cooking.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, C, E
MineralsZinc, Natrium, Manganese, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 large green onions (green part only)

  2. 1 cup (packed) fresh cilantro leaves

  3. 1 cup (packed) fresh spinach leaves

  4. 3 tablespoons cold water

  5. 2 tablespoons pumpkin seeds

  6. 2 garlic cloves

  7. 1 teaspoon grated orange peel

  8. 1 teaspoon kosher salt

  9. 1/4 teaspoon ground black pepper

  10. 1/2 cup olive oil

Instructions Jump to Ingredients ↑

  1. Dip green onions, cilantro and spinach into large saucepan of boiling salted water for 1 second. Drain and immediately transfer greens to ice bath for 1 minute. Drain greens; squeeze out excess water. Coarsely chop greens; then transfer to blender. Add all remaining ingredients except oil to blender. Puree until almost smooth. With machine running, slowly add oil in steady stream until mixture is creamy.

  2. DO-AHEAD TIP: Pesto can be made 1 day ahead. Cover and refrigerate.

  3. Recipe created exclusively for Cooking.com by Robert M. Danhi and Estrellita Leong-Danhi.

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