Steve's Sonoran Pesto

The is an unusal dip. I served it at my son's wedding rehearsal dinner and it disappeared so fast. I don't know where I got the recipe but it is fantastic!

• Ready In: 15 mins
• Serves: 6
• Yields: 2 cups

Ingredients

• 3⁄4 cup pistachios
• 1⁄8 cup lemon juice
• 4  large minced garlic cloves
• 1⁄2 tablespoon black pepper
• 1  cup green olives (remove pimentos)
• 1  cup black olives (4 oz canned chopped)
• 1⁄2 cup olive oil
• 1  bunch cilantro leaf, only

Directions

1. Put everything in a cuisinart except oil and blend. It will be thick and course. Drizzle in the olive oil at the very end. Add cilantro leaves and lightly pulse.
2. Serve with toasted French baguette slices. Can be refrigerated up to one month.