Cilantro-cashew pesto

1 1/2 cups

Ingredients

Quantity Ingredient
2 Garlic clove(s), minced
½ cup Cilantro, chopped
¼ cup Cashews, chopped
2 tablespoons Grated Romano cheese
¾ cup Canola oil
1 tablespoon Lime juice
⅛ teaspoon White pepper

Directions

In a blender, add all ingredients and blend until thoroughly mixed.

Refrigerate, covered with a thin layer of olive oil. Use within 3 weeks.

This recipe is wonderful with any pasta, grilled chicken breasts, or after thinning with 2 tbs of red wine vinegar, as a salad dressing.

Healthy Southwestern Cooking

by Bob Wiseman

ISBN 0-87358-618-2

pg 47

Submitted By DIANE LAZARUS On 11-27-95

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