2 c. packed cilantro leaves (cleaned and trimmed of long stems)
1 clove garlic
¼ c. chopped onion
¼ c. sliced almonds (optional)
¼ tsp. cayenne
½ tsp. salt
1 tbsp. white wine vinegar
1 tbsp. lime juice
1 tbsp. honey
3-4 tbsp. olive oil
In a food processor combine cilantro, garlic, onion, almonds, cayenne, and salt and pulse to combine. Add vinegar, lime juice, and honey. Run food processor and stream in olive oil until combined. Refrigerate pesto and use within 1-2 days. *extra pesto can be frozen for later use*
salt & pepper
¼ c. finely diced red onion (optional)
4 T. prepared cilantro pesto plus additional for topping
1 package of 12 small dinner rolls (we like Kings Hawaiian)
slices of tomato cut in halves.
Combine ground turkey with about 4 tablespoons of prepared pesto and diced onion. Add desired amount of salt and pepper.
Divide meat into 12 equal portions and shape into small patties. Place burgers on grill and cook until done (be careful, patties this small will cook quickly!)
Assemble sliders by topping each patty with cheese and about 1 teaspoon of pesto. Smear the top bun with mayonnaise. Top with lettuce and tomato. Avocado would also be delicious on these!