Cilantro Pesto With Pecans Recipe

Ingredients

6 garlic cloves, peeled

2 shallots, peeled

2 bunches fresh cilantro, stems trimmed (about 3 cups)

6 tablespoons olive oil

1/4 cup fresh lime juice

1 cup pecans, toasted

Preparation

Using on/off turns, finely chop garlic and shallots in processor. Add cilantro, olive oil, and lime juice; process until smooth. Add toasted pecans and process until finely chopped. Season pesto to taste with salt and pepper. (Pesto can be made 2 days ahead. Cover and refrigerate.)