Vegan Tex-ican Pesto

This Spring cilantro was rampant in the garden. Guerilla style. I could only do one thing to remedy the situation...make something!

1 Large handful of fresh cilantro
1/2 C Pecans
1/2 Large Jalapeno
2-3 TB Expeller Pressed or Cold Pressed Oil
1/2 Lime
1 pinch of salt

1. Preheat oven to 300F.
2. Place shelled pecans in single layer on cookie sheet.
3. Using middle rack, place sheet in oven.
4. Toast 5 mins. Stir, shake or rotate the pan.
5. Toast an additional 5 mins until fragrant.
6. Remove from oven and cookie sheet.
7. Cool on cutting board, plate or towel on cooling rack.

PART 1:

1. Remove 1 inch from bottom of cilantro stem.
2. Rough chop or tear cilantro.
3. Slice jalapeno.
4. Cut lime in half.

PART 2:

1. Place all ingredients and salt into food processor bowl.
2. Add 1 TB oil and squeeze juice of 1/2 lime into bowl.

1. Pulse three times. Scrape bowl.
2. Pulse again. Add 1 TB of oil until desired consistency.

Serve as dip for chips and quesadillas, use on pizza or pasta.
Will store in refrigerator  for up to one week for optimal freshness.