– fresh cilantro leaves large stems removed, about 1 bunch – fresh basil leaves large stems removed – extra virgin olive oil – walnuts or slivered almonds – Parmesan cheese or for a vegan version substitute it for another ¼ nuts – garlic cloves – lemon juice or lime juice – pink salt – black pepper
Using a food processor, add the cilantro, basil, olive oil, nuts, cheese, garlic, lemon juice, salt, and pepper. Blend until it becomes almost smooth. Taste it and if it is slightly bitter add a bit more salt to taste.
This pesto will last 1 week in the refrigerator in a sealed container or jar.