Cilantro "Pesto"

1 bunch fresh cilantro, leaves and stems

3 T. olive oil

2 T. fresh lime juice

1 jalapeno pepper, seeded and chopped

1 garlic clove

1/4 c. water

Kosher salt to taste

Process cilantro, olive oil, lime juice, jalapeno, garlic, and water in a blender until smooth, adding more water if needed to reach desired consistency. Add salt to taste.

Refrigerate in an airtight container for up to 1 week.

To use, swirl sauce into chili before serving. Can also be used as a sandwich spread or stirred into hot pasta.

(This recipe works with parsley, too.)  

Makes 1 cup. 

Adapted from a Southern Living magazine recipe.