Cilantro Pesto

This is a great condiment for summer dishes. It is bright, a tad spicy and goes great with grilled meats or fish. I serve it with grilled pork tenderloin, Bbq chicken, or even on fish tacos. It is super simple and blends together so quick.

Makes about 1 1/2 cups

2 bunches cilantro

1-2 jalapeno peppers (I roast or grill mine, not necessary but I love the depth of flavor they add and mellows them out a tad)

juice from 3 limes

1 garlic clove

1/4 cup balanced, slivered almonds

1/4 -1/2 cup mild olive oil

salt to taste

Start by grilling or roasting your peppers 15-20 minutes. Not an absolutely necessary step, but highly recommended. No need to wrap them or rub them with oil, you just want to soften and slightly blister them. Add both bunches of cilantro, garlic clove, lime juice, almonds, pinch of salt, 1 jalapeño. (Start with 1 to make sure it is not too spicy, you can add the other later if needed) to food processor. Pulse to break down, then with processor running, slowly add olive oil until smooth and desired consistency. Taste and adjust seasoning or consistency if needed.