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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We suggest spreading it over grilled corn, or toss with chopped grilled veggies for extra flavor. Ingredients:
1/2 cup chopped pecans |
1 teaspoon cumin seeds |
2 cups loosely packed fresh cilantro leaves |
1/2 cup grated parmesan cheese |
1/3 cup olive oil |
1/4 cup cold water |
2 garlic cloves |
1 tablespoon lemon juice |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350°. 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.
2. 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.
3. Process pecans, cumin seeds, and next 7 ingredients in a food processor until smooth, stopping to scrape down sides as needed.
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