Cilantro-Pecan Pesto

Southern Living
Makes about 3/4 cup


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1 1/2 cups fresh cilantro leaves
2 garlic cloves, chopped
1/3 cup olive oil, divided
2 tablespoons pecans, chopped
2 tablespoons pine nuts
1/4 cup shredded Parmesan cheese


Process cilantro, garlic, and 2 tablespoons olive oil in a food processor until a rough paste forms. Add pecans, pine nuts, and cheese, and process until blended, stopping to scrape down sides. With processor running, pour remaining oil through food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days or freeze up to 1 month, if desired.

Created date

January 2004