Cilantro-Lime Pesto

Name: Cilantro-Lime Pesto
Yield: Serves 4 to 6 (Makes 3/4 cup pesto, enough for 1 lb of pasta)
Cuisine: Italian
Ingredients: 3 , garlic cloves, unpeeled; 1/4 cup, shelled pistachios; 2 cups, fresh cilantro leaves; 7 tablespoons, extra-virgin olive oil; 1/4 cup, grated Pecorino Romano cheese; 1/2 teaspoon, grated lime zest; 1 tablespoon, lime juice; 1/2 teaspoon, table salt

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Appears in Cook's Country June/July 2011

Italian

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Condiments

When making this easy, delicious summer sauce, don't let the herbs get lost in the shuffle.

SERVES4 to 6 (Makes 3/4 cup pesto, enough for 1 lb of pasta)

TIME25 minutes

WHY THIS RECIPE WORKS

Harsh garlic can easily tip pesto’s delicate balance. We temper the burn by toasting the garlic cloves, skin on, until spotty brown. And to boost the flavor of pistachios, we flashed them in the skillet to toast as well.

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