There’s pesto, and then there is pesto. And I pretty much love all of them. This is a cilantro version that uses marcona almonds, and in my opinion rivals my basic ‘b’ pesto in terms of flavor.

Perfect with pasta, used as a pizza spread, or even on a quesadilla, the options are limitless.

Ingredients:

2 cups packed cilantro (2 bunches)

1/2 cup marcona almonds

2 cloves garlic

juice of 1 lime

1/2 cup grated parmesan reggiano

pinch salt

pinch pepper

1/2 cup avocado oil

Directions:

Add all ingredients except for avocado oil to a blender. Pulse several times to break down. Turn on and drizzle oil to combine slowly. You want some texture, so don’t completely purée.

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