Middle Eastern Garlicky Pesto Sauce
1/3 cup coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh watercress or parsley
3 large cloves garlic
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper or chile powder
3 tablespoons fresh lemon juice or jarred works
1/4 cup extra-virgin olive oil
In a food processor fitted with the metal blade, combine the cilantro, parsley,
garlic, cumin, salt, and cayenne pepper and process until the herbs and garlic
are finely chopped. With the machine running, pour the lemon juice and olive oil
through the feed tube and process until the sauce is combined. Use immediately,
or transfer to a jar with a tight-fitting lid and refrigerate for up to 3 days.
I love this tossed with spiral pasta or penne shaped pasta
Makes about 1/2 cup
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