The Best Cilantro Pesto You'll Ever Taste

 You know those people who don't like cilantro?  The ones who say it tastes "soapy"?  I don't understand those people.  If you are one of those people, please, help me understand you.  I don't want to feel the distance between us anymore. It's palpable.  It's unnecessary.  It makes me sad.  As for those of you who love cilantro as much as I do, keep reading, because I've got two tickets to Cilantro Lover's Paradise.  Pack your bags we leave tonight.


Remember last week when I posted the recipe for Jim's Almost World Famous Fried Tacos?  Well, we had a bunch of leftover Lightlife Taco Meat, shredded cheese and taco-sized flour tortillas, so I decided to make quesadillas for dinner on Saturday.  They were spicy, cheesy, gooey and out of this world. Of course, when it comes to making quesadillas, everyone has their own favorite fillings, so I'm not going to tell you what to put between the delicious layers of tortilla, but I am going to tell you how to make cilantro pesto. You can do like we do, and spread a thick layer of it right inside the quesadilla before you pan fry it, or you can serve a dollop of it on the side.  Either way,  I think you'll agree that it takes ordinary quesadillas to a whole new level of yummmmm.

Cilantro Pesto
1 bunch of cilantro, washed and roughly chopped
4 large garlic cloves, peeled and smashed with the back of knife
4 TB pine nuts
1/4 cup olive oil *
salt and pepper
juice from half of a medium sized lime

• Combine cilantro, garlic, pine nuts and olive oil in a food processor.  Whiz together until well-combined. *(You can add more oil as you go along depending on how thin or thick you want your pesto).
• Season with salt, pepper and a lime juice. 
• Mix well, and store in a sealed container in the refrigerator for up to 5 days. 

Yes, it's really that easy, 

Lana