Cilantro Pesto

From Fine Cooking
** This is great served over grilled or roasted summer vegetables, or in tacos

One cup packed coarsely chopped fresh cilantro
2 tbsp. toasted pine nuts
½ tsp. kosher salt
½ cup sunflower or vegetable oil
1 medium clove garlic

Combine all ingredients in a blender or food processor and puree until smooth. Set aside until use, or refrigerate in an air-tight container for up to 3 days.

Certified Organic Vegetable CSA shares