CILANTRO PESTO

"After a good dinner one can forgive anybody, even one's own relatives." — Oscar Wilde

I wasn't really big on the idea of dips and pestos. They seemed like frippery but I've really started to come around as evidenced by this Dip Week. Make a pile of the stuff and put it aside - use it as a sandwich spread, salad dressing, mix with a pile of pasta, as a way of getting green things into your system or to dip carrot and cucumber sticks while you're still hopeful of fitting into that blouse you got made three years ago. Most of these dips last quite a while and over time you'll find your own cheater uses for them.

What you’ll need:

2 cups fresh chopped cilantro (packed – really squish that cilantro in there)

1/3 cup cashews (or almonds/ pistachio/ walnut)
1 tsp garlic paste
½ cup grated cheese
½ cup olive oil
Salt and pepper to taste

How to:

1. Pound together all the ingredients and put into a mixer/ food processor.

2. Run the mixer/ food processor and using the small hole on the top of the lid slowly pour in the olive oil.

Note: This bit is tricky and since it involves more hand eye coordination and spatial reasoning than I can manage I stuck a funnel in the space and used that to pour in the olive oil.

3. Serve.