I'm sure you're all asking yourselves, "can you put pesto on top of tacos just because you use cilantro instead of basil to make it?"
Yes. Yes you can.
But more than giving you guys a simple green light—this is a billboard ad! I highly recommend you all make this. It’s a seemingly strange combination but you have to trust me. It’s worth a try. Plus, have I ever steered you wrong before?
I’ve also been told many times that chorizo is a breakfast food but I love it so I eat it when I want. Plus, breakfast is my favorite meal of the day and it’s a real shame we only have it in the mornings. (Can we start to normalize breakfast for dinner please?)
Okay, back to the recipe. This pesto has so much flavor that whatever you pair it with should be simple so the pesto can really shine. We decided to have it with soy chorizo, chopped onions and fresh tomatoes in simple corn tortillas and they were amazing. More on different filling options in my notes below but there are oh-so-many possibilities.
So much to taco ‘bout! (I really missed these horrible puns, didn’t you?)
Notes
Taco Filling Options
It’s endless, guys. We could be here all day but here are my top options: grilled shrimp, grilled chicken, carnitas, grilled onions, corn, pickled radishes, chorizo, pico de gallo, cotija cheese, sour cream, tomatoes, shredded lettuce, black beans and pickled onions.
Wine Recs
Rose. All. Day.
Rose is a great wine to pair with spicy foods! Especially if you choose to make this with chorizo as the spice from the meat will really highlight some of the more subtle flavors in the Rose.
Another great pairing for this would be Pinot Grigio or, for my red wine fans, some Tempranillo is always great to pair with spicy foods as well.
Cilantro Pesto & Chorizo Tacos
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: ~2 cups of pesto
Cilantro Pesto Ingredients
3-4 cups of fresh cilantro leaves
1 cup walnuts
4-5 cloves garlic
1-1 ½ cups olive oil
2 tsp red pepper flakes
Juice of 1 lime
Salt and pepper to taste
Assembly Ingredients
1 package of soy chorizo
1 package of corn tortillas
1-2 fresh tomatoes
1 small white onion
Directions for Pesto
Put your cilantro, walnuts and garlic in a food processor and pulse until you have a grainy paste.
Add olive oil, red pepper flakes and the lime juice, and pulse until you have your desired consistency.
Add salt and pepper to taste and adjust as needed.
Put the pesto into a bowl and set it aside.
Directions for Tacos
Cook the soy chorizo in a medium pan on medium heat until cooked through. Set the cooked chorizo to the side.
Prepare the toppings by dicing the tomatoes and onion. Set both of those aside.
Heat your tortillas on medium heat on a griddle or a nonstick pan. Flip after a minute or two and remove them from heat when heated through and pliable, but not crumbling.
Assemble your tacos and enjoy!
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