Cilantro Pesto ... or Love in a Jar

Did I mention I have a husband that loves cilantro? A jar of this bright green goo was my gift to him for our first Married-Person-Valentine's Day. We lived in a cute little old blue house. Maybe "cottage" would be a more accurate word? It had one bedroom, old wooden floors, and was heated with a wood stove - that's pretty much the definition of a cottage, right? It was heaven to us at the time. We were both working and going to school, busy with church callings, and didn't have much money to speak of. I lucked out and stumbled on this recipe, which was probably about the best gift I could have given him. He treated it the way I would have a jar of fudge hiding in the fridge. He couldn't walk by it without grabbing a spoonful (or finger-full.) I tied the jar with a little lavender ribbon leftover from one of our wedding presents, and it always migrated to that spot in the fridge that you see as soon as you open the door.

Cilantro Pesto ... or Love in a Jar

3 cups firmly packed cilantro leaves (no stems)

1 1/2 cups slivered almonds, toasted

1 1/2 cups shredded parmesan cheese

2 Tbsp. lime juice

3/4 tsp. salt (or to taste)

3 green onions

4 small cloves of garlic

2 small jalapeno peppers, stemmed

1 1/2 cups extra virgin olive oil

Combine all ingredients except oil in a food processor and blend until finely chopped. With the motor running, slowly add oil in a thin stream. Spoon into decorative jars and keep refrigerated.

Makes 3 1/2 cups

Nutrition per 2 tsp serving: 160 calories, 3 g. protein, 16 g. total fat (3 g. sat., 0 g. trans), 2 g. carbohydrate, 1 g. fiber, 

0 g. sugar, 5 mg cholesterol, 160 mg sodium, 4 points