Ingredients:

CILANTRO, 1 bunch, chopped
GARLIC, 5 cloves, minced
FRESH LEMON JUICE, 1 tbsp or more to taste
PINE NUTS, 1/2 cup, lightly toasted
SALT, to taste
OLIVE OIL, 1/3 - 1/2 cup

CILANTRO PESTO

Instructions:

1. Toast pine nuts in pan or skillet over medium heat, stirring or shimmying pan/skillet most of the time to prevent burning, until surfaces are beautifully golden. Remove from heat, transfer to a dish, and set aside.

2. In a food processor, blend CILANTRO, GARLIC, LEMON JUICE, PINE NUTS, AND SALT.  Add approx 1/4 of OILVE OIL  & blend, adding more oil in intervals as needed until pesto reaches desired consistency.

3. Serve. 

This recipe is very versatile. Great on just about any dish whether pasta, fish, chicken, steak, vegetarian, tacos, and can even be thinned down more with lemon juice and olive oil to make a salad dressing, etc.  One favorite way to use it is to use whole romaine leaves instead of taco shells, place fried or baked fish with pesto, and your favorite taco toppings like chopped tomatoes & avocado.