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Cilantro Pesto

Delicious Living
Mar. 1, 2001 12:00pm
Cilantro Pesto
March, 2001

Makes 3/4 cup / In addition to enhancing pasta, this new kid on the block can be spread over fish, added to fajitas or dolloped on baked or mashed potatoes.

1 1/2 cups fresh cilantro leaves and tender stems (2 bunches)
2 cloves garlic
1/4 cup walnut pieces, lightly toasted
1 small jalapeño, halved and seeded
1/4 cup freshly grated Parmesan or
Asiago cheese
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil

1. Place first 6 ingredients in blender or food processor and blend.

2. Slowly add lemon juice, lime juice and oil, and process until well mixed. Serve, or refrigerate for up to 5 days.

Calories 37,Fat 3,Perfat 74,Cholesterol 1,Carbo 1,Protein 2,Fiber N/A,Sodium N/A
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