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Ingredients

  • 3 cloves garlic
  • 3/4 cup packed fresh cilantro
  • 1/2 cup packed fresh parsley
  • 1/2 cup extra virgin olive oil
  • 1/3 cup finely grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped walnuts
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper

Instructions

  1. Place garlic in a food processor, pulse to chop. Add cilantro, parsley, oil, cheese, walnuts, lemon juice, salt and pepper; process until a thin paste forms.

Recipe by Bruce Weinstein and Mark Scarbrough

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The recipe was originally published as Cilantro Pesto on Relish.com

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