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!