Cilantro Lime Pesto
Serve this drizzled over grilled fish or chicken, add to pasta or rice dishes, or mix with a little more lime juice and olive oil to make a great Southwestern salad dressing.
4 oz. Parmesan or Romano cheese
2 small cloves garlic (easiest way to ruin pesto is to "burn" it with too much garlic...start small, it will get stronger)
In food processor, pulse garlic and cheese until coarsely ground. Then add herbs and remaining ingredients and pulse until well blended, but don't over process.
1-1/2 cups fresh cilantro - leaves and tops of stems are fine - loosely packed.
1/2 - 3/4 cup Italian flat leaf parsley
3/4 cup extra virgin olive oil
1 T. fresh lime juice
zest of one small lime
1/8 tsp sea salt and fresh ground pepper
1 tsp. honey - this is my touch that reduces any bitterness of the garlic or herb.
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