Cilantro Pesto

Cilantro Pesto:

  • 1 garlic clove
  • 1/3 cup pumpkins seeds, sunflower seeds, or toasted pine nuts
  • 1 large bunch of cilantro with the leaves removed from the stems
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/3 cup olive oil
  • 1/2 cup grated cheddar cheese

In a food processor, process the garlic and seeds or nuts until finely ground.
Add the cilantro leaves, salt and pepper, and process until the cilantro leaves are finely chopped.
Add the oil and process to incorporate.
Add the cheese and pulse briefly.
Store in the frig if you don't use it right away.  The top layer may discolor, but underneath it will still be bright green.

Ideas for using it:
Dip with tortilla chips
Spread on a grilled cheese
In a tortilla with black beans and cheese.
In a quesadilla

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