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Cilantro Pesto with Nuts

Source: Weldon Russell
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Active Time:  5 Minutes
Total Time:  5 Minutes
  Makes 1 cup
Serve this pesto over fresh pasta or try it with Chinese rice noodles for a delicious vegetarian meal.
1/4 cup butter
3 tablespoons unsalted roasted peanuts
1/2 cup loosely packed cilantro leaves
1/2 jalapeno chili, chopped
3/4 cup peanut oil
1/4 cup freshly grated parmesan cheese
Puree the butter and peanuts in a food processor. Add the cilantro and chili and process again.

Drizzle in the oil a drop at a time. Add the Parmesan and process again. Season with salt and process again.

Transfer to a dish or storage jar. Pour over pasta or noodles. This recipe will only keep for 1 or 2 days in the refrigerator.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 1 cup
Calories: 265
Fat. Total: 29g
Protein: 2g
Carbohydrates, Total: 1g
Sodium: 61mg
% Cal. from Fat: 98%
Cholesterol: 18mg
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