Cilantro Pesto

One thing I really enjoy about living in Florida is its culinary diversity. I associate cilantro mostly with Latin American and Asian cuisines, so it was a pleasant surprise to find this recipe online at allrecipes.com, a fusion twist to the Italian classic.

Finely chop five cloves of garlic in a food processor, then add one bunch cilantro, a tablespoon of white wine vinegar, a quarter of a cup of grated parmesan, half a teaspoon of cayenne pepper, half a cup of pecans (or walnuts), salt to taste, and quarter cup of olive oil. Let the food processor rip. Continue to add olive oil and process until the pesto reaches your desired consistency.

Toss with your favorite pasta, or bake it on a flatbread, which is what I'll probably do with it.