Cilantro Pesto

January 18, 2016

Even though we associate cilantro with summery South of the Border dishes, it flourishes in cool weather. Make a big batch of this grassy pesto and use it to embellish other things such as breakfast burritos, avocado salad, and black bean soup.

Ingredients

2 bunchescilantro

1/2 bunchparsley

12 clovesgarlic

1/4 cuplime juice

1/2 cupparmesan cheese

1/2 cupsliced almonds, toasted

2 teaspoonsred pepper flakes

3/4 cupblended oil (half olive oil, half canola oil)

salt and pepper to taste

Preparation

1. Put cilantro, garlic and parsley in food processor fitted with the steel blade. Pulse until herbs are finely chopped.

2. Add lime juice, cheese, adn almonds. Run motor for 20-30 seconds.

3. Add oil in a slow, steady stream. Season with salt and black pepper to taste.