Makes 1 cup. Recipe is from Haley Vickers, private chef, of Natchitoches.
2 bunches cilantro
1 bunch green onions
4-5 cloves garlic
1/4 cup pecans
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1. Wash and pull the leaves off the cilantro.
2. Seed the jalapenos, or don’t, if you want extra heat.
3. Place all dry ingredients in a food processor and pulse until coarse. Emulsify with olive oil, adding more if needed to reach desired consistency.
4. Stir in salt and pepper. Serve over mahi mahi, stuffed in shrimp or spread on sandwiches.