Culantro Pesto
['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']
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. Store in an airtight container until ready to use, up to 1 week in the refrigerator or 4 months in the freezer.
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