Cilantro pesto - bon appetit
2 cups
Ingredients
| Quantity | 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 |
Directions
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>