Cilantro Pesto & Cilantro Yogurt Sauce

For the pesto:
1. Heat a skillet over high heat and lightly toast pine nuts (about 1 minute in the pan, stirring them constantly so that all sides get a bit of color). Remove from heat and let cool for 10 minutes or so.

2. In a food processor, combine toasted pine nuts, cilantro, garlic, salt and pepper, and Parmesan and pulse to give it a rough chop.

3. With the food processor running, stream in olive oil 1 tablespoon at a time until pesto has come together. You may not need all of the olive oil—stream it in until your pesto is the consistency you want, and feel free to add additional oil if you want a thinner sauce!

4. Serve immediately or keep in the fridge for up to a week. I like to serve this sauce over fish, chicken, pasta, or tacos. The possibilities are endless!

For the yogurt sauce:
Combine pesto and yogurt and mix well. That’s it! Enjoy over poultry, seafood, salads or tacos!