Creamy Cilantro Pesto Sauce

Creamy Cilantro Pesto Sauce

3 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
KB
Recipe by  KB

“A delicious creamy topping for chicken or fish. Can be served cold or hot. I personally prefer it cold on top of hot broiled lemon pepper mahi mahi with brown rice and steamed spinach. Garnish dish with cilantro leaves after topping with sauce.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Blend cilantro leaves, cream cheese, artichoke hearts, green onions, basil, jalapeno pepper, lemon juice, and salt in a blender until smooth.

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Reviews (3)

Rate This Recipe
Christina
4

Christina

LOVE THIS! I didn't have the artichokes, but I will make sure I have them for next time. I did have a little difficulty blending everything in the blender, but a splash of evoo fixed that issue. I used this to top potato pancakes, and that was wonderful. This has a great, light, fresh flavor that I really, REALLY enjoyed...This is a definite keeper~YUM! Thanks for sharing. :)

Larry Vanover
3

Larry Vanover

Wonderful sauce, but a bit misleading calling it "pesto". As pesto is a sauce made with basil, pine nuts and olive oil.

gabby1
0

gabby1

Have not tried this but I wonder if you could use yogurt instead of cream cheese?

More Reviews

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 45 cal
  • 2%
  • Fat
  • 2.9 g
  • 4%
  • Carbs
  • 2.7 g
  • < 1%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

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