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One more thing, the quality of the olive oil matters. I’ve tried just about every brand out there. Less expensive ones taste heavy to me, while others bring the flavor out. When I was taking cooking classes offered by Viking Cookware, this one from California Olive Ranch is the one they used. It’s still my favorite today!
Pull out your food processor and let’s get to cooking!
2 Cups Fresh Cilantro Leaves
2 Cloves Garlic
1/3 Cup Pine Nuts
1/2 Cup Walnuts
1/2 – 1 Lemon, Juiced
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup California Olive Ranch Olive Oil
Add the fresh cilantro leaves, garlic, pine nuts, walnuts, salt, and pepper to the bowl of your food processor. Pulse until a coarse mixture forms.
Turn the food processor on low and slowly add the lemon juice and olive oil in a steady stream.
Serve the pesto immediately or store in a small bowl covered with plastic wrap in the refrigerator.