Fresh Cilantro & Parsley Pesto
*Remember, these measurements are all approximates ... I had to improvise!*
1 C fresh cilantro, packed
1 C fresh parlsey, packed
zest of 1 lemon
juice of 1 lemon
4-5 marinated artichoke heart sections
1 T toasted, white sesame seeds
1 C thawed edamame, with skins discarded
1/3 C pecorino Romano cheese (suggestion: grate on a microplane grater)
1/4 medium onion
1 clove garlic
1/3~1/2 C olive oil
1 lb pasta
- Boil pasta in salt water to al dente.
- Put parsley, cilantro, onion, garlic & artichoke hearts in food processor and pulse until they turn into a chunky paste, scraping down the sides periodically. Add lemon zest, lemon juice, edamame, cheese, and sesame seeds. Pulse again to get the size down a bit.
- Turn food processor to "on" position and pour in oil until smooth and creamy. Add salt & pepper to taste.
- When pasta is done, toss with pesto and serve.