Cilantro Pesto

Ingredients

• 1 teaspoon cumin seeds 
• 2 cups cilantro leaves fresh loosely packed
• 2  garlic cloves 
• 1 tablespoon juice of lemon 
• 0.3 cup olive oil 
• 0.5 cup parmesan cheese grated
• 0.5 cup pecans chopped
• 0.5 teaspoon salt 
• 0.3 cup water cold

Equipment

• food processor
• frying pan
• oven

Directions

1. Preheat oven to 35
2. Bake pecans in a single layer in a shallow pan 5 to 6 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes.
3. Meanwhile, place a small skillet over medium-high heat until hot; add cumin seeds, and cook, stirring constantly, 1 to 2 minutes or until toasted. Cool 10 minutes.
4. Process pecans, cumin seeds, and next 7 ingredients in a food processor until smooth, stopping to scrape down sides as needed.