1 cup walnuts
2 cups cilantro leaves, stems removed
1 jalapeno pepper, seeded and chopped
1/2 teaspoon salt
1 tablespoon cider vinegar
1/4 cup water
place walnuts in food processor and grind until fine. add remaining ingredients and blend until creamy. taste and correct seasoning as desired.
keep leftover pesto in the refrigerator in a tightly covered container to use later as a dip, spread on your sandwich or over pasta.
Again from The Healthy Kitchen.
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