This pesto has a rougher, drier consistency than traditional ones. For a more saucy version, simply add more olive oil. Try it with grilled chicken, fish, or veggies.
This recipe goes with Mixed Grill With Cilantro Pesto
Southern Living JULY 2007
1. Pulse first 6 ingredients in a food processor 10 times or just until chopped. Drizzle olive oil over mixture, and pulse 6 more times or until a coarse mixture forms. Cover and chill until ready to serve.
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