"Feel free to make this simple pesto ahead of time and freeze it." This brightly colored pesto tastes as fresh as it looks! Karen Deaver, Babylon Village, NY
- 1 cup fresh cilantro leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped walnuts
- 2 tablespoons lime juice
- 1/2 cup olive oil
- Cooked jumbo shrimp, peeled and deveined
- Place cilantro and cheese in a food processor; cover and pulse until chopped. Add walnuts and lime juice; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with shrimp. Yield: 1 cup.
Originally published as Cilantro Pesto in Taste of Home April/May 2010, p46
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