Try spreading this pesto on a wrap sandwich or inside a fajita. If you can’t find the chili garlic paste, you can replace it with one teaspoon of regular chili paste. Makes 2 cups.
1/2 cup packed cilantro leaves
1 teaspoon chili garlic paste, or Thai chili paste
1/2 cup packed basil leaves
1/2 cup walnut pieces, lightly toasted in a 350 degree oven for 5 minutes
2 teaspoons honey
1/2 teaspoon Tantillo Lemon Juice
1/4 cup Tantillo Balsamic Vinegar
1 teaspoon minced garlic
1 teaspoon Tantillo Extra Virgin Olive Oil
1 1/4 teaspoon sea salt
Freshly ground black pepper
1
Place all the ingredients into a food processor with 1/4 cup water and puree until smooth.
2
Store, covered, in the refrigerator for up to 5 days.
Ingredients
1/2 cup packed cilantro leaves
1 teaspoon chili garlic paste, or Thai chili paste
1/2 cup packed basil leaves
1/2 cup walnut pieces, lightly toasted in a 350 degree oven for 5 minutes
2 teaspoons honey
1/2 teaspoon Tantillo Lemon Juice
1/4 cup Tantillo Balsamic Vinegar
1 teaspoon minced garlic
1 teaspoon Tantillo Extra Virgin Olive Oil
1 1/4 teaspoon sea salt
Freshly ground black pepper
Directions
1
Place all the ingredients into a food processor with 1/4 cup water and puree until smooth.
2
Store, covered, in the refrigerator for up to 5 days.
