Recipe: Nut-Free Cilantro Pesto
- 1 bunch cilantro, well washed and dried
- 1/4 cup extra-virgin olive oil
- Sea salt, to taste
- Freshly ground pepper, to taste
Using a chef’s knife, chop the cilantro until well minced. Transfer to a medium bowl and drizzle with the olive oil, stirring to combine. Season to taste with salt and pepper.
Pesto will keep in an air-tight container in the refrigerator for up to 2 weeks.
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