1 Unwrap and Roll Mozzarella Pkg
½ cup cilantro pesto
1 whole tomato sliced
¼ lb. spinach or greens of your choice
10 cooked shrimp sliced in half
Cilantro Pesto Recipe
Prep time: 5 minutes
2 cups, packed, of cilantro, large stems removed
1/2 cup blanched almonds or pecans
1/4 cup chopped red onion
3 cloves garlic
1/2 teaspoon chopped and seeded serrano chile- optional
1 teaspoon Kosher salt
1/4 cup olive oil
Method: In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
Add more oil as needed for your use. Makes about 1 cup.
Whatever you don't use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.
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