Cilantro pesto - bon appetit

Yield: 2 cups

Measure Ingredient
3 Bunches fresh cilantro, stems removed, leaves coarsely chopped (about 2 1/2 C)
½ cup Freshly grated Parmesan cheese (about 1 1/2 oz)
½ cup Pine nuts or walnuts
¼ cup Chopped garlic
¼ cup Fresh lime juice
1 tablespoon Plus 1 t chili powder
1 tablespoon Ground cumin
1 teaspoon Dried crushed red pepper
1½ teaspoon (or more) salt
¾ cup Olive oil

Combine first 8 ingredients and 1-½ t salt in processor. Using on/off turns and periodically scraping down sides of work bowl, process until finely chopped. With machine running, gradually add oil through feed tube and blend until incorporated. Season with pepper and more salt, if desired. (Can be prepared ahead. Press plastic wrap onto surface of pesto and refrigerate up to 1 week or freeze up to 1 month.)

*Toss with fettuccine.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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