Cilantro Pesto

This is a south-of-the-border twist on a classic Italian pesto (which I'm not terribly fond of, in all honesty, but people seem to get offended when I say that, so don't tell people). It's dead simple, and gives a great little kick to seafood, pasta, or as a topping for tacos or burritos.



Cilantro Pesto

Ingredients

• 1 cup loosely-packed cilantro leaves
• 1/2 cup high-quality extra-virgin olive oil
• 1/4 cup roasted almonds
• 1/4 cup Monterrey jack cheese
• 1 clove garlic
• juice of 1/2 lime
• 1 teaspoon sherry vinegar
• 1 teaspoon honey
• 1 teaspoon salt
• freshly ground pepper, to taste

Put all the ingredients in a food processor and pulse until smooth and even throughout.