Culantro pesto recipe: fresh and vibrant herb sauce

Ingredients for Culantro pesto

• 2 garlic cloves

• ½ tsp salt, plus more to taste

• freshly ground black pepper

• 30 g pine nuts

• 30 ml olive oil

• 30 g packed fresh coriander leaves

• 40 g grated parmesan and/or pecorino romano cheese

How to make Culantro pesto

1. Combine the garlic, salt, pepper to taste, and pine nuts in a food processor.

2. Add the oil and culantro, then process until smooth.

3. Add the cheese and pulse to incorporate fully.

4. Store the mixture in an airtight container in the refrigerator for up to 1 week or freeze for up to 4 months.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.