Culantro Pesto

Ingredients

• 2 garlic cloves
• ½ teaspoon salt, plus more to taste
• Freshly ground black pepper
• 2 tablespoons pine nuts
• 2 tablespoons olive oil
• 1 cup packed fresh culantro leaves
• ⅓ cup grated Parmesan and/or Pecorino Romano cheese

Steps

1. Combine the garlic, salt, pepper to taste, and pine nuts in a food processor. Add the oil and culantro and process until smooth. Add the cheese and pulse to incorporate. Store in an airtight container until ready to use, up to 1 week in the refrigerator or 4 months in the freezer.