Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2/3 cup
Ingredients
1 cup packed fresh coriander sprigs, washed well and spun dry
1/2 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
1/4 cup walnuts, toasted brown and cooled
1/3 cup olive oil
3 tablespoons freshly grated Parmesan
1/4 teaspoon freshly grated lime zest
Preparation
In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)
