Cilantro Pesto

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