- 2 cups cilantro leaves
- 2 garlic cloves
- 1/3 cup EVOO, divided
- 2 Tbsp pecans, chopped
- 2 Tbsp pine nuts
- 1/4 cup shredded Parmesan cheese
Put cilantro, garlic, and 2 Tbsp EVOO in a food processor and process until a rough paste forms. Add pecans, pine nuts, and cheese, and process until blended, stopping to scrape down sides. With processor running, slowly stream remaining oil through the top; process until smooth. The pesto will keep 5 days in the fridge or longer in the freezer.
Recipe from Confections of a Foodie Bride