Coriander Lime Pesto


  • ½ cup fresh flat-leafed parsley leaves
  • 1/3 cup olive oil
  • ¼ cup walnuts
  • 1 cup fresh coriander sprigs
  • ¼ teaspoon lime zest
  • 3 tablespoons freshly grated Parmesan

In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)

View full recipe at Epicurious


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