Rating

Try spreading this pesto on a wrap sandwich or inside a fajita. If you can’t find the chili garlic paste, you can replace it with one teaspoon of regular chili paste. Makes 2 cups.

Tantillo Recipes
 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
1

Place all the ingredients into a food processor with 1/4 cup water and puree until smooth.

2

Store, covered, in the refrigerator for up to 5 days.

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

Directions

1

Place all the ingredients into a food processor with 1/4 cup water and puree until smooth.

2

Store, covered, in the refrigerator for up to 5 days.

Cilantro-Walnut Pesto