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Cilantro Pesto

  • 1/4 cup light olive oil or vegetable oil
  • 1 green onion, white and green parts, coarsely chopped
  • 1 - 2 garlic cloves, coarsely chopped (according to your taste)
  • 2 tablespoons pine nuts, toasted
  • 1-1/2 teaspoons fresh lemon or lime juice
  • 1 lightly packed cup cilantro sprigs with short stems
  • 1 lightly packed cup parsley sprigs, large stems removed
  • Salt and cayenne pepper  to taste
 

Method

Put everything but the salt and cayenne in a blender.

Add 1/8 teaspoon salt and a few pinches of cayenne pepper. Process until chunky smooth, but not a puree.

Taste for seasoning and adjust to your own taste with salt and as much hot cayenne as you like.

Contributor: pat ciesla

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