0 Full-screen Cilantro-Walnut Pesto April 7, 2016 Ingredients 1/2 cup packed cilantro leaves 1 teaspoon chili garlic paste, or Thai chili paste 1/2 cup packed basil leaves 1/2 cup walnut pieces, lightly toasted in a 350 degree oven for 5 minutes 2 teaspoons honey 1/2 teaspoon Tantillo Lemon Juice 1/4 cup Tantillo Balsamic Vinegar 1 teaspoon minced garlic 1 teaspoon Tantillo Extra Virgin Olive Oil 1 1/4 teaspoon sea salt Freshly ground black pepper Directions1Place all the ingredients into a food processor with 1/4 cup water and puree until smooth. 2Store, covered, in the refrigerator for up to 5 days. close full screen 00:00 0 Reviews Cancel reply Your name ... Your email ... Notify me of new posts by email. Your review ...All fields are required to submit a review.