Cilantro/Coriander Pesto

• 1/2 cups Pine Nuts/walnuts
• 1/2 cups Parmesan Cheese, Grated
• 3 cloves Garlic, Smashed
• 1 teaspoon Salt
• 1 teaspoon Fresh Cracked Black Pepper
• 1 Tablespoon Fresh Lemon Juice Or White Wine Vinegar
• 1 bunch Fresh Cilantro/coriander, Chopped
• 1/2 cups Extra Virgin Olive Oil

1. Lightly toast the nuts if you like (I didnt).
2. Add everything into a food processor with half the olive oil.
3. Give it a couple of quick turns.
4. Keep it turned on while adding the rest of the oil in a thin stream.
5. Make a smooth paste.
6. Keeps well in the fridge for at least 23 weeks.
7. If you only want a small amount, store the rest of it in the freezer right away.
8. If you are freezing, put it in a Ziploc bag and roll it into a disc, removing as much air as possible.
9. Then seal the bag and pop it into the freezer.
10. You can then take it out and break just the right sized piece when you need it.

walnuts, parmesan cheese, garlic, salt, fresh cracked black pepper, lemon juice, fresh cilantro, olive oil

Taken from tastykitchen.com/recipes/homemade-ingredients/cilantrocoriander-pesto/ (may not work)