There are just so many variations of pesto! Different herbs, different nuts, even the addition of some veggies (such as in the case of this oven-dried tomato and pepita pesto). And, of course, so many uses.
Sometimes you might want cheese, but not always. In this case, no cheese was added as I had intended it for use on fish ... grilled swordfish to be specific.
1/2 cup pecans
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 cups (packed) fresh cilantro leaves and thin stems
1/2 cup (packed) fresh mint leaves
1/3 cup olive oil
Combine nuts, spices, cilantro and mint leaves in a food processor. Blitz a few times to break down the pieces into a finer blend. Add in the juice of one lime. Process while adding the olive oil until it reaches desired consistency. Add additional lime juice and salt to taste.
Serve over grilled fish or use as a condiment on tacos. Also tasty on pasta or potatoes!