Sunday, September 12, 2010

Spicy Cilantro-Parsley Pesto

This versatile, zesty pesto sauce is not just for pasta - try it on zucchini and other summer squash, grilled seafood, as a sandwich spread and even mixed with a little butter for spreading on corn on the cob. Feel free to adjust the amount of red pepper to your taste.

1 cup fresh cilantro leaves
1/2 cup fresh Italian parsley leaves
1 large garlic clove, peeled
1 tsp fresh grated lime peel (avoid the white pith)
3 Tbs pine nuts
1/4 cup freshly grated Parmesan cheese
1 tsp (or to taste) red pepper flakes
1/3 cup olive oil
Salt to taste

Place all ingredients EXCEPT the olive oil and salt in a food processor or blender and pulse to combine. While the machine is running, slowly pour in the olive oil and mix until incorporated. Taste and add salt as desired, and more red pepper flakes if desired. Process to desired consistency, and let stand at least 5 minutes before serving. Store in the refrigerator in a covered container if not using immediately.

Zestfully yours,