Cilantro Mint Walnut Pesto

Here is a recipe for a pesto alternative that has no cheese in it. It is really easy to make and can be a great topper for pasta, fish, chicken or beef. Keeps well in the fridge for about a week, but will not last that long! Feel free to double quantities if needed.

Ingredients

Handful of Mint Leaves and Cilantro (about 2/3 cup each)

1 Serrano Chile, could use 1 Jalapeño

1/4 cup of Walnuts

1/2 tsp of kosher salt

2 cloves of garlic

1/4 cup of neutral oil - I used avocado

2 tbsp of lemon juice

pepper to taste

Place salt, walnuts, cilantro, mint, garlic, serrano, and lemon juice into food processor. Pulse mixture about 12 times, then add in oil. Do not overmix, you are trying to still have some texture. Season with pepper as you like. Store in fridge. If you don’t have a food processor you could just chop all the ingredients and then add the oil and lemon, it will take a little longer but not a tedious task.