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1 c. cilantro leaves, packed
1/4 c. walnuts
zest from 1 lime
2 tbsp. olive oil
1 large garlic clove
1 jalapeno, seeds removed and halved
salt to taste
1/2 tbsp. olive oil
8 oz. mushrooms, sliced
1 medium zucchini, halved lengthwise and sliced
salt and pepper to taste
6 medium flour tortillas
1 batch cilantro pesto
1 1/2 c. Monterrey Jack or Mexican Blend cheese
salsa, sour cream, and lime wedges for serving
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1st Keep
 DolloffEliseo
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