Cilantro Dill Pesto

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
90
protein 
3 g
sodium 
158 mg
carbohydrates 
6 g
fat 
7 g
fiber  
2 g
cholesterol 
0 mg
Servings 
6 (3 Tbsp ea.)
Ingredients 

1 jalapeño pepper
3 Tbsp roasted sunflower seeds
½ cup canned white beans, drained
1 Tbsp chopped fresh dill
2 Tbsp chopped fresh cilantro
2 garlic cloves
2 Tbsp fresh lime juice
½ tsp sea salt
¼ cup water
Pinch ground cumin
2 Tbsp extra virgin olive oil

Instructions 
  1. Preheat grill.
  2. Grill jalapeño pepper until charred. Cool, peel off skin and remove all of the ribs and seeds from the inside of the pepper. Note: Seeds and ribs can also be left in to increase heat of pesto.
  3. Toast sunflower seeds on a tray in a toaster oven for 5 minutes, or until golden.
  4. Place all ingredients except olive oil in a blender container and puree. Slowly drizzle in olive oil after pesto has been pureed.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.