Cilantro Pesto

Go ahead, make the whole recipe and freeze it. I portion it into ice-cube trays and then keep the frozen cubes in a plastic freezer bag.


  • 1/2 cup toasted pecans
  • 2 garlic cloves
  • 2 bunches cilantro (about 4 ounces)
  • 1 tablespoon lime juice
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 cup olive oil


  1. Place the pecans and garlic in a food processor and process until fine.
  2. Add the cilantro to the processor and process until fine, scraping down the sides of the bowl as necessary.
  3. Add the cheese, lime juice and salt, pulsing to incorporate.
  4. With the processor running, slowly add the oil to the bowl and process until smooth. If you want your pesto thinner, use a bit of water to thin it out (or more oil if you prefer).
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