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

Method:

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