skip to Main Content
Rating

Try spreading this pesto on a wrap sandwich or inside a fajita. If you can’t find the chili garlic paste, you can replace it with one teaspoon of regular chili paste. Makes 2 cups.

Tantillo Recipes
 1/2 cup packed cilantro leaves
 1 teaspoon chili garlic paste, or Thai chili paste
 1/2 cup packed basil leaves
 1/2 cup walnut pieces, lightly toasted in a 350 degree oven for 5 minutes
 2 teaspoons honey
 1/2 teaspoon Tantillo Lemon Juice
 1/4 cup Tantillo Balsamic Vinegar
 1 teaspoon minced garlic
 1 teaspoon Tantillo Extra Virgin Olive Oil
 1 1/4 teaspoon sea salt
 Freshly ground black pepper
1

Place all the ingredients into a food processor with 1/4 cup water and puree until smooth.

2

Store, covered, in the refrigerator for up to 5 days.

Ingredients

 1/2 cup packed cilantro leaves
 1 teaspoon chili garlic paste, or Thai chili paste
 1/2 cup packed basil leaves
 1/2 cup walnut pieces, lightly toasted in a 350 degree oven for 5 minutes
 2 teaspoons honey
 1/2 teaspoon Tantillo Lemon Juice
 1/4 cup Tantillo Balsamic Vinegar
 1 teaspoon minced garlic
 1 teaspoon Tantillo Extra Virgin Olive Oil
 1 1/4 teaspoon sea salt
 Freshly ground black pepper

Directions

1

Place all the ingredients into a food processor with 1/4 cup water and puree until smooth.

2

Store, covered, in the refrigerator for up to 5 days.

Cilantro-Walnut Pesto
Back To Top

Take 15% Off Your Next Order!

Join our mailing list to receive the latest news and special offers from Tantillo Foods including our frequent sales to upgrade your pantry. We'll never spam you or share your information with third parties.

You are now subscribed. Use checkout code "signup15off" to take 15% & free shipping off your next order!