Cilantro Pesto

Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
We suggest spreading it over grilled corn, or toss with chopped grilled veggies for extra flavor.

Yield:

Makes 2 cups

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 25 Minutes

Ingredients

1/2 cup chopped pecans
1 teaspoon cumin seeds
2 cups loosely packed fresh cilantro leaves
1/2 cup grated Parmesan cheese
1/3 cup olive oil
1/4 cup cold water
2 garlic cloves
1 tablespoon lemon juice
1/2 teaspoon salt

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 6 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes.

2. Meanwhile, place a small skillet over medium-high heat until hot; add cumin seeds, and cook, stirring constantly, 1 to 2 minutes or until toasted. Cool 10 minutes.

3. Process pecans, cumin seeds, and next 7 ingredients in a food processor until smooth, stopping to scrape down sides as needed.

Note:

June 2011