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.
Pairs Well With
This pesto goes great on panini and sandwiches. You can swap out the pecans for walnuts for a completely different sauce!
Recipe from Confections of a Foodie Bride