Canyon Ranch Blog

Cilantro Dill Pesto

Nutrition Information (per serving)

3 g
158 mg
6 g
7 g
2 g
0 mg
6 (3 Tbsp ea.)

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

  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.

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