Cilantro Pesto
Makes about 3/4 cup

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While cilantro looks similar to Italian parsley, the taste is quite different. Some call the flavor grassy and clean, while others say it’s biting and tangy. However you describe it, it makes for a distinct and vivid pesto.
 
2 cups packed cilantro leaves
1/4 cup pine nuts, raw or toasted
1 large garlic clove, chopped
1/4 cup grated Parmesan cheese
3 tablespoons fresh lime juice
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
6 tablespoons olive oil
 
Place the cilantro, nuts, garlic, cheese, lime juice, salt, and pepper in the bowl of a food processor and blend until a coarse mixture forms. With the machine running, gradually stream in the oil and blend until the pesto emulsifies.
 
Serving Suggestions
Toss with grilled or sautéed shrimp. Toss with pasta, 3 tablespoons olive oil, and diced fresh red pepper. Stir into rice or risotto with corn kernels and queso fresco or other Mexican cheese. Use as a condiment for a grilled vegetable panini. Add to a stacked salad with thick slices of tomato, avocado, and queso fresco. Garnish with finely chopped red onion and/or chopped cilantro.