Littleneck Clams With Cilantro-Black Walnut Pesto

• 3/4 cup olive oil
• 2 cups fresh cilantro leaves
• 1/2 cup black walnuts
• 8 garlic cloves
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup grated Romano cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 cups dry white wine
• 2 garlic cloves, chopped
• 1 shallot, chopped
• 40 Littleneck clams, scrubbed
• Garnish: chopped pimiento

1. Process first 8 ingredients in a blender or food processor until smooth; set pesto aside.
2. Bring wine, chopped garlic, and shallot to a boil in a Dutch oven. Add clams, and cook 5 minutes or until clams open. Drain and cool.
3. Remove clams from shells, reserving 40 half shells. Chill clams at least 1 hour.
4. Stir pesto into clams; spoon 1 clam and pesto into each reserved shell. Garnish, if desired.

olive oil, fresh cilantro, black walnuts, garlic, parmesan cheese, romano cheese, salt, freshly ground pepper, white wine, garlic, shallot, littleneck clams, pimiento

Taken from www.myrecipes.com/recipe/littleneck-clams-with-cilantro-black-walnut-pesto (may not work)