Garlic Cilantro Pesto

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12 cloves garlic
1 large bunch fresh cilantro
1 lime, zest and juice
2 tbls mayo or vegan mayo
1 tbl olive oil
2 tsps salt
1 tsp black pepper

Slice the larger garlic cloves in half and pan fry them in a little bit of olive oil until fragrant and lightly browned.

Add all ingredients to a food processor and blend until a creamy emulsion is formed.

Shown with pretzel bread adapted from Alton Brown's recipe. Make my vegan variation of his soft pretzels, but shape into small loaves or buns instead. Cook at 50 F lower to avoid burning the outsides before the centers are done.

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