Cilantro Lime Pesto

Pinterest Recipe #3= Success. Again.


I just have to lead off this post by saying that I thought that the Korean Beef Tacos we tried last week were wacky and different, but this Cilantro Lime Pesto taco recipe definately takes the cake! Or the shell. This is so different than any other tacos we've even had. I do have to admit that the first bite made me suspicious, but once i got over the uniqueness of these tacos I was sold. After Ethan took his first bite, he had the same response. So, if you decide to try this meal, make sure to give it more than one bite!

P.S. This is not a date night food because you can definitely taste cilantro, lime and garlic on your breath for a while...even with gum...

cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)


Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.
**I didn't try the make ahead version, so if anyone else did and has good luck with it please tell me!!

Cilantro Lime Pesto

recipe adapted from Food Network

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too) *I used Parm
1 1/2 teaspoon kosher salt
1/4 cup chicken broth


Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.

**One hint for freezing any kind of Pesto sauce that has always worked for us is to put the pesto into an ice tray and then freeze it. This way you get serving sizes portions of pesto instead of having to unfreeze more than you need.