Cilantro Pesto

Yields: ⅔ cups

Chef's Notes: 
Cilantro, also known as fresh coriander and Chinese parsley, makes a distinctive subtle pesto with (some claim) an addictive flavor. It makes an excellent pasta sauce. Combine with butter and serve with green beans, summer squash, zucchini, or corn on the cob. I se it to make dips, salad dressings, and sauces
for seafood.

Ingredients:
1½ cups loosely packed fresh cilantro leaves, or 1 cup loosely packed fresh cilantro leaves and ½ cup loosely packed fresh flat leaf parsley
1 large clove garlic
¼ cup freshly grated Parmesan cheese
3 tablespoons pine nuts
1 teaspoon minced lime zest
5 tablespoons olive oil
Salt and freshly ground black pepper

Procedure:
Combine the cilantro. garlic, cheese, pine nuts, and lime zest in a food processor or blender Process to mix. With the machine running, slowly add the oil. Season to taste with salt and pepper and process to the desired consistency. Let stand for s minutes before serving.


Book: "Very Pesto"
Book Author: Dorothy Rankin
Publisher: Random House

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