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Cilantro Pesto with a kick!

This is a wonderful pesto paired with fajita's or on top of fish tacos. Hopefully I'll get a better picture up soon.


3 cups cilantro leaves and a few stems only – smaller ones

3/4 C pine nuts

½ C grated pecorino romano or parmesan cheese

3 garlic cloves

1 Serrano chili pepper – seeds and stem removed

¾ cup olive oil

2.5 T lemon juice

½ teaspoon salt

¼ teaspoon pepper

½  t

7-Fire Smoked Sea Salt (from Hepp's Salt)

Put the pine nuts in a food processor (or a blender) and process until they’re broken up into small bits.  Add the remaining ingredients and process until smooth.

It's as easy as that! Enjoy!