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
Total:
Recipe from Southern Living

More From Southern Living

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. 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.
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