Cilantro-Parsley Pesto

Try this pesto as a dipping sauce for cold boiled lobster tails, or toss it with fresh cooked pasta.

  • Yield: Makes about 3/4 cup

Source: Martha Stewart Living, August


  • 2 cups loosely packed fresh cilantro sprigs
  • 2 cups loosely packed fresh flat-leaf parsley leaves
  • 1 large garlic clove, minced
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup olive oil


  1. Pulse herbs, garlic, salt, and pepper in a food processor until finely chopped. With machine running, add oil in a slow, steady stream. Pesto can be refrigerated in an airtight container up to 2 days.


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