adapted from: Food Network
1 c. fresh cilantro (no stems)
2 1/2 Tbl. extra virgin olive oil
2 Tbl. sliced toasted almonds
1 Tbl. chopped fresh garlic
juice of 1/2 a lime
1/2 c. shredded Asiago (or Parmesan)
1 1/2 tsp. Kosher salt
1/4 c. chicken broth
Combine all ingredients in a food processor or blender and process until smooth. Serve as desired. This can also be frozen.
Jenn's Notes: The original recipe called for 3 Tbl. of garlic. I recommend using WAY less and I typed the above recipe with a lesser amount. Other than that, it was delicious.
Chicken Tacos
grilled chicken, sliced
black or pinto beans, warmed
shredded Monterey or Cheddar cheese
shredded lettuce, opt.
sour cream
corn or flour tortillas
You can really serve these however you like with whatever toppings you like. I grilled my chicken on the George Foreman, cut into slices and then served in my taco and drizzled the cilantro lime pesto over the top. You could also cook the chicken in a skillet, cube it and toss the cooked chicken in the pesto.