Cilantro Pesto Marinade


by: Barbie Cooking

I read the note about throwing it all in the food processor too late. I'll do that next time.... much faster! This is really tasty!


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serves: 1

2 tablespoons coarsely chopped walnuts

2 medium garlic cloves

1 1/2 cups loosely packed fresh cilantro leaves and tender stems

1/2 cup loosely packed fresh Italian parsley leaves and tender stems

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup extra virgin olive oil

Nutrition Facts
Cilantro Pesto Marinade

Servings Per Recipe: 1

Amount per Serving

Calories: 600

  • Total Fat: 64 g
  •     Saturated Fat: 8.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1218.7 mg
  • Total Carbs: 7.2 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 0.9 g
  • Protein: 4.1 g

how is this calculated?

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1.  In a food processor, finely chop the walnuts and garlic. Scrape down the sides of the bowl.

2.  Add the cilantro, parsley, salt, and pepper and process until finely chopped.

3.  With the motor running, slowly add the oil to create a smooth puree.

Cooks' note:
Actually, there is one rule about marinades. When they include an acid, be sure to use non-reactive containers. These are dishes and bowls made of glass, plastic, or ceramic. Containers made of aluminum or other metals react with acids and add a metallic flavor to food. My favorite container is a resealable plastic bag. I set the bag in a bowl so the liquid comes up the sides of the food and covers it evenly. If there is not enough liquid, I turn the bag over every hour or so.

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