CILANTRO PESTO

2 cloves garlic, peeled

4 ounces Asiago cheese, at room temperature

2 cups fresh cilantro sprigs, no large stems

1/3 cup pine nuts

3 Tbsp. Chile Infused Olive Oil

Fire Salt to taste

In a food processor, mince the garlic and then add the cheese until it is finely grated. Add the pine nuts, cilantro and oil. Process until the mixture is pasty, then add Fie Salt to taste. Yields slightly over 1 cup.