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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Great with any kind of pasta, garnished with some grilled asparagus. The cilantro adds a wonderful flavour and aroma to the dish. Can be kept up to a week in the refrigerator. Ingredients:
1 ounce mild green chili |
1/2 cup pine nuts, lightly toasted |
2 teaspoons minced garlic |
2 teaspoons lime juice |
1 teaspoon salt |
1/2 cup parmesan cheese |
8 ounces cilantro, coarsely chopped with some stems |
1 cup olive oil |
Directions:
1. Place the first six ingredients in a food processor and set on pulse for about five seconds.
2. Add half of the chopped cilantro, and blend for few seconds.
3. Scrape down the sides of the blender bowl and add the other half.
4. Turn the food processor on, and slowly drizzle in the olive oil from the top.
5. Blend well until the mixture becomes a thick paste.
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