MAKES: About 1 cup

TIME: 10 minutes

Here just enough oil is added to thicken the mixture a bit; it doesn’t become creamy as does normal pesto, but it retains a vibrant herb flavor. Wonderful drizzled over vegetables or stirred into soups. You can also make this with parsley, basil, dill, mint, or a combination.

2 cups loosely packed fresh cilantro leaves

Salt

1 clove garlic

3 tablespoons peanut or neutral oil, like grapeseed or corn

1 tablespoon freshly squeezed lime juice

Combine the cilantro with a pinch of salt, the garlic, and the oil in a food processor or blender. Process, stopping to scrape down the sides of the container if necessary.

Add the lime juice and blend for a second; add a little water if necessary to thin the mixture, then pure. Taste and adjust the seasoning, then serve or cover and refrigerate for up to a couple of days.

Variation

Cilantro Pesto with Ginger and Chile. Serious kick here and a must for chile lovers: Double the garlic, add about 1 tablespoon roughly peeled and chopped ginger, and hot chile (like habanero or jalapeo, seeded,) to taste, or hot red pepper flakes to taste.