CILANTRO PESTO
1 bunch cilantro, chopped
½ cup roasted walnuts
2 cloves garlic, minced
1 ½ tablespoons Tantillo Lime Juice
1/3 cup Tantillo California Extra Virgin Olive Oil
Salt to taste
BEET PESTO
2 medium beets, roasted and chopped
½ cup roasted almonds
3 tablespoons white wine vinegar
3 cloves garlic, minced
½ cup Tantillo California Extra Virgin Olive Oil
Salt to taste
PARSLEY PESTO
1 bunch parsley, chopped
½ cup raw cashews
1/3 cup parmesan cheese
3 tablespoons Tantillo Lemon Juice
2 cloves garlic, minced
2/3 cup Tantillo California Extra Virgin Olive Oil
Salt to taste
1
Put all of the ingredients except the Tantillo California Extra Virgin Olive Oil and salt in your food processor.
2
Turn on the food processor. Slowly pour the oil in through the feed tube until it reaches a consistency you like, stopping to scrape down the sides if needed.
3
Season to taste with salt and you’re done!
Ingredients
CILANTRO PESTO
1 bunch cilantro, chopped
½ cup roasted walnuts
2 cloves garlic, minced
1 ½ tablespoons Tantillo Lime Juice
1/3 cup Tantillo California Extra Virgin Olive Oil
Salt to taste
BEET PESTO
2 medium beets, roasted and chopped
½ cup roasted almonds
3 tablespoons white wine vinegar
3 cloves garlic, minced
½ cup Tantillo California Extra Virgin Olive Oil
Salt to taste
PARSLEY PESTO
1 bunch parsley, chopped
½ cup raw cashews
1/3 cup parmesan cheese
3 tablespoons Tantillo Lemon Juice
2 cloves garlic, minced
2/3 cup Tantillo California Extra Virgin Olive Oil
Salt to taste
Directions
1
Put all of the ingredients except the Tantillo California Extra Virgin Olive Oil and salt in your food processor.
2
Turn on the food processor. Slowly pour the oil in through the feed tube until it reaches a consistency you like, stopping to scrape down the sides if needed.
3
Season to taste with salt and you’re done!