Cilantro Walnut Pesto

Yield: 16 servings
Calories: 50
Theme: New

Top your Roasted Squash Soup with this delicious pesto by Dr. Andrew Weil and chef Rosie Daley. This is model Camila Alves' favorite pesto and one of her go-to recipes. 


Recipe from The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit. Alfred A. Knopf, 2002. 


  • 1 cup walnut pieces
  • 2 cups cilantro leaves, stems removed
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 tsp salt
  • 1 tbsp cider vinegar


1. Put the walnuts in a food processor and grind them into a fine powder.


2. Add the cilantro, jalapeño pepper, salt, vinegar, and 2-3 tablespoons of water and blend. Blend in a little more water if necessary to make a thick sauce.


3. Taste and correct the seasoning, adding more salt if necessary.


4. Keep any leftover pesto in the refrigerator in a tightly covered container and use as a dip or spread.

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This recipe was recently featured in The Truth About Turkey Burgers and If They’re Really Worth Your Money.

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