serving size 2 CUPS

Ingredients

• 2 garlic cloves

• 1/2 teaspoon salt, plus more to taste

• Freshly ground black pepper

• 2 tablespoons pine nuts

• 2 tablespoons olive oil

• 1 cup packed fresh culantro leaves

• 1/3 cup grated Parmesan and/or Pecorino Romano cheese

Where to buy: Culantro, also called saw-tooth herb or wild coriander, has long leaves with jagged edges and a flavor that is more assertive than cilantro. It is available in the produce section in Latino markets.

Directions

1. Combine the garlic, salt, pepper to taste, and pine nuts in a food processor. Add the oil and culantro and process until smooth. Add the cheese and pulse to incorporate.

2. Store in an airtight container until ready to use, up to 1 week in the refrigerator or 4 months in the freezer.

Adapted from "Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South," by Von Diaz (University Press of Florida, 2018).