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    You are in: Home / Recipes / Coriander Parsley Pesto Recipe
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    Coriander Parsley Pesto

    Average Rating:

    3 Total Reviews

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    • on April 27, 2003

      Highly recommended! I was intrigued by the idea of using fresh coriander (cilantro, as it's called here) instead of basil, and by the idea of adding lime juice and sour cream to make this pesto more of a Southwestern Dip. The whole family loved it. I had some freshly made hot flour tortillas, and we spread some of the pesto dip on them and rolled them up for a great appetizer. We also tried it with tortilla chips - excellent! I plan to serve the rest of it today, as a sauce with baked chicken. This will be made again.

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    • on July 12, 2010

      I whipped this up tonight, and it was incredibly easy. It was the perfet summer meal! Thanks for the great recipe!!

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    • on May 07, 2003

      They always say (at least, in Israel), that you either love cilantro, or you hate it. I adore it! I whipped up a batch of this stuff for an Israeli Indpendence Day picnic yesterday, and the whole bowl was wiped out! I have to admit that I did leave out the Parmesan cheese, since we don't mix dairy with meat and were having this with a meat meal. I had this stuff on every kind of grilled meat imaginable, and when the mean was over, and we were just dozing at the table from overeating, we were still wiping out the bowl with pieces of pita. Annelies, you've got a winner here. I can't wait to try this with the cheese for a dairy meal! Considering yesterday was Israel's 55th Independence Day, this recipe gets 55 stars!

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    Nutritional Facts for Coriander Parsley Pesto

    Serving Size: 1 (281 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1205.0
    Calories from Fat 1104
    Total Fat 122.7 g
    Saturated Fat 20.6 g
    Cholesterol 35.2 mg
    Sodium 637.7 mg
    Total Carbohydrate 11.9 g
    Dietary Fiber 2.8 g
    Sugars 2.3 g
    Protein 21.9 g

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