PESTO

1 cup tightly packed fresh basil or cilantro leaves

1 cup tightly packed fresh parsley leaves

1 to 2 garlic cloves

1/2 cup olive or vegetable oil

1/2 cup grated Romano or Parmesan cheese

¼ cup of pine nuts or walnuts

In food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons of pesto with hot cooked pasta. (I freeze without the cheese, but add later when serving. Also, I puree ¼ cup walnuts with other ingredients.)

CILANTRO PESTO

2 tab. slivered almonds

2 cloves garlic, crushed

2 cups lightly packed cilantro leaves

1/4 tea. salt, or to taste

1/4 tea. freshly ground black pepper, or to taste

2 tab. vegetable oil, preferably canola oil

2 tab. nonfat plain yogurt

1 tab. fresh lime juice

Toast almonds in a small, dry skillet over medium heat, stirring or shaking the pan almost constantly, until golden, 2 to 3 min. Remove from pan and let cool slightly. With motor running, drop garlic into a food processor or blender. Add the toasted almonds and process until ground. Add cilantro, salt and pepper; process until finally chopped. With the motor running, gradually add oil, yogurt and lime juice; process until the mixture forms a paste. Taste and adjust seasonings. This can be stored, covered, in the frig for up to 2 days. This is good with grilled fish or burgers.