Name: Cilantro-Lime Pesto
Total time: 25 min
Yield: Serves 4 to 6 (Makes 3/4 cup pesto, enough for 1 lb of pasta)
Cuisine: Italian
Ingredients: 3 garlic cloves, unpeeled; 1/4 cup shelled pistachios; 2 cups fresh cilantro leaves; 7 tablespoons extra-virgin olive oil; 1/4 cup grated Pecorino Romano cheese; 1/2 teaspoon grated lime zest; 1 tablespoon lime juice; 1/2 teaspoon table salt

Why This Recipe Works

Harsh garlic can easily tip pesto’s delicate balance. We temper the burn by toasting the garlic cloves, skin on, until spotty brown. And to boost the flavor of pistachios, we flashed them in the skillet to toast as well.

Before You Begin

Use medium-sized garlic cloves. Thoroughly dry the cilantro leaves before processing them (as oil and water don't mix). You may associate pesto with pasta, but it's also good in a sandwich, on fish, or stirred into soup.

Instructions

Toast garlic in 10-inch skillet over medium heat, stirring occasionally, until fragrant and skins are just beginning to brown, about 5 minutes. Add pistachios and continue to cook until garlic is spotty brown and nuts are golden, 2 to 3 minutes. When it is cool enough to handle, peel garlic.

Process garlic, nuts, cilantro, oil, Pecorino Romano, lime zest, lime juice, and 1/2 teaspoon salt in food processor until smooth, scraping down bowl as needed, about 1 minute. Season with salt and pepper to taste. (Pesto can be covered with 1 tablespoon oil and refrigerated for up to 4 days or frozen for up to 1 month.