Cilantro Jalapeno Pesto
Ingredients
- 1 Cup loosely packed cilantro leaves
- 1/2 Cup loosely packed parsley leaves
- 4 cloves garlic
- 1/4 cup almonds
- 1-2 Jalapenos remove seeds if desired
- 1/2 cup crumbled queso blanco
- 1/3 cup olive oil add more if needed
- 1/2 lime juiced
- 1/4 teaspon salt.
- 12 ounces gluten free pasta
- 4 First Fresh Foods Chicken Croquettes
Instructions
- Boil pasta according to package directions. Drain, reserving one cup of the pasta water.
- Cook croquettes according to package direction.
- Blend all pesto ingredients in blender. Taste and adjust seasonings if necessary.
- Toss pesto and pasta, adding pasta water as needed to thin pesto.
- Top with crumbled queso blanco and chicken.