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Cilantro Walnut Pesto

This recipe was adapted from Dr. Andrew Weil's book, "The Healthy Kitchen" (Knopf; 2005).

  • Servings: 16


  • 1 cup walnut pieces
  • 2 cups cilantro leaves, stems removed
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 teaspoon coarse salt, plus more for seasoning if necessary
  • 1 tablespoon cider vinegar
  • 1/4 cup purified water


  1. Place walnuts in the bowl of a food processor; process until fine. Add cilantro, jalapeno, salt, vinegar, and 2 tablespoons of water; blend to make a thick sauce, adding in water a tablespoon at a time, if necessary. Taste, and correct seasoning with salt, if necessary. Store refrigerated in an airtight container.

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