CILANTRO PECAN PESTO
Ingredients
* 2 cups, packed, of cilantro, large stems removed
* 1 cup blanched pecans
* 1/4 cup chopped red onion
* 2 teaspoon chopped garlic
* 1/2 teaspoon Kosher salt
* 1/2 cup olive oil
* 1/4 goat feta cheese
Method
In a food processor, pulse the cilantro, pecans, onion, garlic, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
Add more oil as needed for your use.
Makes about 1 cup.
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.
