Chimichurri Pesto

Ingredients

• 1 cup firmly packed fresh flat-leaf parsley leaves
• 1 cup firmly packed fresh cilantro leaves
• 1/2 cup chopped toasted walnuts
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon fresh lemon juice
• 1 small garlic clove, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon dried crushed red pepper
• 1/4 cup extra virgin olive oil

Preparation

1. Process parsley leaves, cilantro leaves, walnuts, Parmesan cheese, lemon juice, garlic, salt, and red pepper in a food processor until finely chopped. With processor running, pour olive oil through food chute in a slow, steady stream, processing until smooth.