There’s pesto, and then there is pesto. And this cilantro pesto? Personally I believe it rivals even my basic “b”pesto in terms of flavor.

It’s perfect with pasta, as a base for pizza, even inside a quesadilla.

Instructions:

2 cups packed cilantro (~ two bunches)

1/2 cup marcona almonds

2 cloves of garlic

juice of 1 lime

1/2 cup grated parmesan reggiano

pinch of salt

pinch of black pepper

1/2 cup avocado oil

Directions:

Add all ingredients into a blender, except for the avocado oil. Pulse a few times to breakdown, then slowly begin adding the avocado oil at a slow trickle, on low. Purée until combined but still having a little texture.