Did you know that basil pesto isn't the only kind of pesto? I have seen sun-dried tomato pesto and then I found this cilantro lime pesto. Who knew?
This cilantro lime version is the perfect way to liven up your tacos, burritos, nachos, quesadillas or I think it would be great drizzled over a salad.
I only had one problem. The original recipe called for 3 Tbl. of fresh chopped garlic. I thought that sounded like a lot, so I only used 2 Tbl and even with 2 Tbl. it was super garlicky. My mouth was burning with garlic flavor the rest of the night. You did not want to get close to me! Ha Ha. Next time, I will only use 1 Tbl. and see how that goes. Other than that, the flavor was amazing and I can't wait to try it on all kinds of dishes.
CILANTRO LIME PESTO
adapted from: Food Network
1 c. fresh cilantro (no stems)
2 1/2 Tbl. extra virgin olive oil
2 Tbl. sliced toasted almonds
1 Tbl. chopped fresh garlic
juice of 1/2 a lime
1/2 c. shredded Asiago (or Parmesan)
1 1/2 tsp. Kosher salt
1/4 c. chicken broth
Combine all ingredients in a food processor or blender and process until smooth. Serve as desired. This can also be frozen.
Jenn's Notes: The original recipe called for 3 Tbl. of garlic. I recommend using WAY less and I typed the above recipe with a lesser amount. Other than that, it was delicious.
grilled chicken, sliced
black or pinto beans, warmed
shredded Monterey or Cheddar cheese
shredded lettuce, opt.
corn or flour tortillas
You can really serve these however you like with whatever toppings you like. I grilled my chicken on the George Foreman, cut into slices and then served in my taco and drizzled the cilantro lime pesto over the top. You could also cook the chicken in a skillet, cube it and toss the cooked chicken in the pesto.