Cilantro-Jalapeno Pesto

The first recipe today is going on the second recipe I'm about to post. I love pesto, so I decided to make a Spanish/Mexican pesto. I'm going to put it on a Spanish Steak Sandwich, but you could easily put it on some toast or even marinate some protein in it. It's really similar to a chimichurri. Enjoy :)

Cilantro-Jalapeno Pesto & Cilantro-Jalapeno Pesto-Mayo

For the Pesto:

1 Bunch of Cilantro

3T Pine Nuts

3T Garlic, Chopped

1T Lime Juice

1t Lime Zest, Grated

½ Jalapeno, Diced

¼C Parmesan, Grated

¼C Olive Oil

¼C Mayo, Optional 

Directions:

1. Combine all ingredients, except olive oil, in a food processor and blend until it's a coarse mixture. Slowly drizzle in the oil until it becomes smooth and creamy. 

2. Keep in the refrigerator for up to 2 weeks. 

3. If making the pesto-mayo, blend together the mayo and the pesto until well incorporated.