Cilantro Parsley Pesto

Martha Stewart Living, 2006

Makes 3/4 cup

    2 cups loose pack cilantro                                     
    2 cups loose back parsley                                      
    1 clove garlic mince                                           
    3/4 teaspoon salt                                              
    1/4 teaspoon pepper                                            
    1/4 cup olive oil                                              

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 for up to three days.

MY NOTE: May want to add more garlic and maybe even a chili pepper of some sort.  If you think of guacamole, I bet you can add similar ingredients.  Maybe even a dollop of sour cream to the final pasta dish.