There is a speciality foodstore near our house that has the most divine coriander (cilantro) pesto. You can use it on pastas or as a decadent dip for before dinner nibbles. I decided to try to make our own version, which turned out almost as good. The only difference is the quality of our everyday olive oil versus the beautiful one they put in theirs. Next time I'll use a good bottle of locally made nuttier olive oil.
juice from 1/2 a lemon
1/4 cup quality olive oil (or less- add gradually until you get the consistency you want)
1 bunch of coriander (cilantro) leaves - separated from stems
3 tbs dry roast pine nuts
1 tbs parmasean cheese finely grated
Combine ingredients and blend in food processor or with ah and blender
store in fridge
This was also the first time I made crackers using a recipe from 101cookbooks I topped them with salt, sesame seeds and herbs de provence. Simple to make and delicious! Another store bought, over-packaged item I can cross off the list.