Cilantro Pesto
By Chef Ida Rodriguez


2 cloves Organic Garlic (large size) peeled
2 cups Cilantro leaves tightly packed
1 cup Basil leaves tightly packed
1/2 cup Vegetable Broth
1/2 cup Parmesan Cheese freshly grated


Turn on the food processor fitted with the steel blade and drop in the garlic cloves.

When chopped, stop the machine; scrape the sides of the bowl.

Add the cilantro, basil leaves and about 1/2 teaspoon salt. Pulse the food processor to chop herbs. Scrape down the sides.

With machine running add the olive oil and broth, continue processing until you have a bright green puree.

Add the cheese, taste and season with more salt if needed. Makes a nice sauce for pasta or as a topping for grilled vegetables or soups.

Makes about 2 cups.