Cilantro Pesto
cheese/eggs, mexican, vegetables
1 1/2 cup fresh cilantro; firm packed
1/2 cup parmesan cheese
1/4 teaspoon salt
1/4 cup pine nuts; 1 oz
1/2 cup parsley; firmly packed
1/2 cup vegetable oil
3 each cloves garlic
Place all ingredients in food processor workbowl fitted with steel blade orin a blender container; cover and process until well blended. Makes about 11/4 cups Pesto
Yield: 4 servings
