Sauce du Jour Cilantro Pesto
  • Servings: Makes about 1 cup
  • 1 cup wine – for the cook
  • 2 cloves of garlic
  • 2 cups (firmly packed) cilantro leaves
  • 2 Tablespoons lime juice
  • 3 Tablespoons pumpkin seeds (or sub almonds or hazelnuts)
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 5-6 Tablespoons (+/-) olive oil
  1. In a food processor combine the garlic, cilantro, lime juice, pumpkin seeds, cheese and salt and pepper.
  2. With motor running, slowly add the oil and combine until pesto is emulsified, adjusting oil to desired consistency.
  3. (Can be made ahead and refrigerated until ready to use.)
From the Sauce du Jour Kitchen For the Cilantro is one of those herbs with lovers and haters; I fall into the first category. This pesto is wonderful on a quesadilla, or a taco, or a piece of fish, or chicken, or in soup, or on a shoe...yeah, pretty much everything. Try to go the extra mile and get pumpkin seeds and toast them if you have time. You can sub almonds or hazelnuts in a pinch, but I LOVE this pesto with the pumpkin seeds. (Photo: