Cilantro Pesto

Cilantro makes a delicious pesto with a little kick. This recipe is adapted from allrecipes.com.  We like to freeze this pesto minus the cheese in ice cube trays for days we need speedy lunch or dinner alongside lots of farm veggies.

Ingredients

• 16 oz pasta 
• 1 large bunch of cilantro
• 1/2 cup walnuts
• 1 tablespoon white wine vinegar
• 4 cloves garlic
• 1/4 cup grated Parmesan cheese
• salt to taste
• 1/4 tsp. cayenne pepper (optional)
• 1/2 cup olive oil

Directions

1. Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
2. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.