Cilantro Pesto & Cilantro Yogurt Sauce

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   For the pesto:

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   1. Heat a skillet over high heat and lightly toast pine nuts (about 1 minute in the pan, stirring them constantly so that all sides get a bit of color). Remove from heat and let cool for 10 minutes or so.

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   2. In a food processor, combine toasted pine nuts, cilantro, garlic, salt and pepper, and Parmesan and pulse to give it a rough chop.

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   3. With the food processor running, stream in olive oil 1 tablespoon at a time until pesto has come together. You may not need all of the olive oil-stream it in until your pesto is the consistency you want, and feel free to add additional oil if you want a thinner sauce!

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   4. Serve immediately or keep in the fridge for up to a week. I like to serve this sauce over fish, chicken, pasta, or tacos. The possibilities are endless!

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   For the yogurt sauce:

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   Combine pesto and yogurt and mix well. That's it! Enjoy over poultry, seafood, salads or tacos!

* Per serving · 4 servings · Values may vary.