Mexican Pesto

Makes about 1-1/2 cups

4 cups cilantro leaves, loosely packed
4 cloves garlic
1/4 cup chopped walnuts, toasted
1/3 cup chopped scallions
1/4 cup lime juice
1/3 cup olive oil
1/2 tsp. salt
1 Tbsp. honey
2 chipotle peppers in adobo


Purée all ingredients in a food processor or blender until smooth. Serve liberally, brushed on grilled meat, fish and veggies (tacos..yum!), or stir into mashed avocadoes for instant guacamole. Great with scrambled eggs too!