Cilantro Pesto with Tortillas Chips

Recipe by
Total Time:
10 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Vegetable Sambal

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  • For pesto: I cup - fresh cilantro leaves
  • 1/2 cup - pine nuts, toasted
  • 1/2 cup - parmesan cheese, grated
  • 1 tbsp - spoon lime juice
  • 1/4 cup - olive oil
  • 4 - garlic cloves, peeled
  • 6 - green chillies
  • salt to taste
  • For tortillas chips: 4 flour tortillas
  • vegetable oil for frying

How to Make Cilantro Pesto with Tortillas Chips

  • For pesto: Place cilantro, pine nuts, cheese, lemon juice, salt, garlic and chilies in food processor. Blend until smooth.
  • Process again, while adding oil for 1 minute or until finely smooth.
  • For Tortillas chips:
  • Cut each tortilla into 8 triangle shaped wedges.
  • Heat oil in a wok, deep fry the chips till brown from both sides.
  • Drain on paper towel.
  • You may bake them at 350 degree for 6-9 minutes or microwave them till crispy but not burnt.
  • Serve chilled with tortilla chips, bread sticks or mixed with pasta.
  • Recipe Courtesy: Cooking With Sapana