Cilantro Pesto

Classic

INGREDIENTS:

• 1 cup, packed, of cilantro, large stems removed
• 1/4 cup toasted pine nuts
• 2 cloves garlic toasted
• 2 tablespoons Romano cheese
• 1 teaspoon Kosher salt
• 3 tablespoons cup olive oil

Southwest 

 INGREDIENTS:

• 2 cups, packed, of cilantro, large stems removed
• 1/2 cup blanched almonds
• 1/4 cup chopped red onion
• 1/2 teaspoon chopped and seeded Serrano chile
• 1 teaspoon Kosher salt
• 1/4 cup olive oil

METHOD:

1. In a food processor, pulse the first three ingredients and salt until well blended. 
2. With the food processor running, slowly add the olive oil in a steady stream.
3. Add more oil as needed for your use.
4. Whatever you don't use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.

NOTES:
You can add more Serrano chiles to the Southwest Pesto. A full teaspoon will give you a nice, warm pesto.