Ingredients

• For pesto: I cup - fresh cilantro leaves
• 1/2 cup - pine nuts, toasted
• 1/2 cup - parmesan cheese, grated
• 1 tbsp - spoon lime juice
• 1/4 cup - olive oil
• 4 - garlic cloves, peeled
• 6 - green chillies
• salt to taste
• For tortillas chips: 4 flour tortillas
• vegetable oil for frying

How to Make Cilantro Pesto with Tortillas Chips

• For pesto: Place cilantro, pine nuts, cheese, lemon juice, salt, garlic and chilies in food processor. Blend until smooth.
• Process again, while adding oil for 1 minute or until finely smooth.
• For Tortillas chips:
• Cut each tortilla into 8 triangle shaped wedges.
• Heat oil in a wok, deep fry the chips till brown from both sides.
• Drain on paper towel.
• You may bake them at 350 degree for 6-9 minutes or microwave them till crispy but not burnt.
• Serve chilled with tortilla chips, bread sticks or mixed with pasta.
• Recipe Courtesy: Cooking With Sapana