Culantro Pesto
7 ingredients
1 steps
Ingredients
- 2 garlic cloves
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 2 tablespoons pine nuts
- 2 tablespoons olive oil
- 1 cup packed fresh culantro leaves
- 1/3 cup grated Parmesan and/or Pecorino Romano cheese
Directions
-
1Combine the garlic, salt, pepper to taste, and pine nuts in a food processor. Add the oil and culantro and process until smooth. Add the cheese and pulse to incorporate. Store in an airtight container until ready to use, up to 1 week in the refrigerator or 4 months in the freezer.
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