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
1Put all of the ingredients except the Tantillo California Extra Virgin Olive Oil and salt in your food processor.
2Turn 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.
3Season 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
1Put all of the ingredients except the Tantillo California Extra Virgin Olive Oil and salt in your food processor.
2Turn 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.
3Season to taste with salt and you’re done!
Cilantro Pesto, Beet Pesto and Parsley Pesto