This recipe goes with Grilled Chicken Quesadillas
Southern Living FEBRUARY 2004
Process cilantro, garlic, and 2 tablespoons olive oil in a food processor until a rough paste forms. Add pecans, pine nuts, and cheese, and process until blended, stopping to scrape down sides. With processor running, pour remaining oil through food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days or freeze up to 1 month, if desired.
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