I seem to be on a bit of a pesto kick lately, I blame the beautiful fresh produce everywhere and the amazing weather. I love this recipe, it is so good and versatile. I often use it on grilled chicken, pasta or its even awesome on sandwiches. It’s bright, pretty and fresh. I really like using walnuts instead of the typical pine nuts for this pesto recipe, they really compliment the cilantro nicely and are much easier to come by here in the midwest. This is another one of those simple dinners that doesn’t require you heating up your oven when its hot outside, gotta love that. I think a salad something like this one Shaved Cauliflower Salad from www.Happyyolks.com would be a really nice side.
- 2 Lg. bunches of fresh cilantro
- 1 Lg. bunch of flat leaf parsley
- 1 Lg. Lime, juice and zest
- 1 Garlic clove, grated
- 3/4 Cup fresh grated parmesan cheese, but please add as much as you like
- 3/4 Cup toasted walnuts
- 1/8 – 1/4 Cup olive oil
- Salt & Pepper to taste
Toast walnuts in a dry pan on your stovetop and set aside to cool. Combine everything in food processor until blended. Add in olive oil until you get desired thickness, I like mine a little thicker with less oil. Serve right away or cold but do not heat, it will change the flavor. Top with diced fresh tomatoes and grated parmesan cheese.