Cilantro Lime Pesto

I'm starting a new recipe category...Stuff I Could Eat With A Spoon. Or maybe it's a new Pinterest board? This pesto might be the first pin. It's amazing. And this coming from a girl who could really do without cilantro. I don't HATE it anymore, but stray leaves in my salsa are no bueno. And this green deliciousness is just about 75% full of the stuff. The Food Network recipe I have adapted from uses it as a pasta sauce. It sounds awesome, but I confess I have not tried it. Instead, I followed the lead of this blogger and made some of the best chicken tacos I have ever eaten. My husband and I fought over the last of it the next day and spread it on turkey sandwiches. I'm currently imaging it mixed into some Greek yogurt as a veggie dip, or in an omlet with fresh tomatoes. Oh, the possibilities!

 

Cilantro Lime Pesto

Author: Erin

Ingredients

• 1 cup fresh cilantro leaves, stems excluded


• 2 1/2 T olive oil


• 2 T sliced, toasted almonds


• 3 T minced garlic


• 2 t. lime juice


• 1/2 cup shredded asiago


• 1 t. salt


• 1/4 cup chicken broth

Instructions

1. Blend all ingredients in blender for 2 minutes.


2. Serve tossed with cooked chicken for tacos (plus extra for drizzling).

Notes

Just to let you know, I decreased the amount of salt called for in the original recipe. I felt like my first go round with the full 1 1/2 t. was just way to salty. My advice is to start with the 1 t. (or even less if you are salt sensitive) and add more as needed. It's also very garlicky! If you love it like I do, this won't be a problem. :)

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