Cilantro-pecan Pesto
  • 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
  1. 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.
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