Mexican Salad with Cilantro Jalapeño Pesto

Name: Mexican Salad with Cilantro Jalapeño Pesto
Ingredients: 5 garlic cloves; 1 bunch cilantro (about 4-5 cups, more or less to taste; use the stems, too!); 5 jalapeños, roasted (just pop under the broiler until they're blackened in spots; no need to peel after, just slice off the stem once roasted and you're good to go); 1 cup pine nuts; juice of 1 lime; 1/2 cup parmesan cheese; 1/2 - 1 cup extra virgin olive oil; kosher salt & freshly ground black pepper, to taste; 1 head romaine lettuce, chopped; 1 red bell pepper, sliced or chopped; 1 - 2 cucumbers, sliced or chopped; 2-3 ears fresh corn, kernels removed (no need to cook); 1 pint cherry tomatoes (sliced if preferred); optional: black beans and avocado

Mexican Salad with Cilantro Jalapeño Pesto was pinched from <a href="http://www.thewickednoodle.com/mexican-salad-cilantro-jalapeno-pesto/" target="_blank">www.thewickednoodle.com.</a>

INGREDIENTS

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5 garlic cloves

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1 bunch cilantro (about 4-5 cups, more or less to taste; use the stems, too!)

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5 jalapeños, roasted (just pop under the broiler until they're blackened in spots; no need to peel after, just slice off the stem once roasted and you're good to go)

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1 cup pine nuts

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juice of 1 lime

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1/2 cup parmesan cheese

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1/2 - 1 cup extra virgin olive oil

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kosher salt & freshly ground black pepper, to taste

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1 head romaine lettuce, chopped

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1 red bell pepper, sliced or chopped

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1 - 2 cucumbers, sliced or chopped

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2-3 ears fresh corn, kernels removed (no need to cook)

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1 pint cherry tomatoes (sliced if preferred)

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optional: black beans and avocado

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