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. Ingredients 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!

What's the best meat for Fajitas?

I've been making lots of fajitas lately so I've had to get to know about the different types of meats you can use. I once thought flank, hanger and skirt steak were the same meats with different names. I was wrong - and you won't hear me say that too many times! Just kidding. But yes they are three different meats. What is similar is that they all can be a bit tough and all need to be sliced against the grain. The skirt steak is thought to be more tender with a great beefy flavor. It's a bit fattier (which is probably why I like it) which means more juicy and is a great steak for fajitas. All of these meats benefit from a either a rub or a marinade to help break down the tougher fibers. The

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