Appetizers, Party

CILANTRO PESTO SPREAD

  • 2 Garlic cloves
  • 1/2 cups Pecans, toasted
  • 2 Serrano chiles
  • 1 whole bunch Cilantro
  • 2 tablespoonss Lime juice
  • 2 - 3 tablespoons Parmesan, fresh, grated
  • 1/8 -1/4 teaspoons Salt
  • 2 tablespoons Flaxseed oil
  • 4 tablespoons Olive oil, virgin

    • Olive oil may be subsituted for the flaxseed oil. Seed the serrano peppers.

    Put garlic, pecans and peppers in food processor and pulse a few times to chop well. Add cilantro, juice, cheese and salt and process while pouring the oils through the opening on top of the processor. Process to a paste. Serve with chips, crackers, bread or pasta.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!