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Cilantro Pesto

Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Hands-on time 15 mins
Total time 25 mins
Yield Makes 2 cups
We suggest spreading it over grilled corn, or toss with chopped grilled veggies for extra flavor.

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

How to Make It

  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.