Serves:

Ingredients:

1 1/2 c Packed fresh cilantro
1/3 c Pine nuts
1/4 c Freshly grated Parmesan
1 tb Grated lemon peel
1 tb Fresh lemon juice
1/4 c Olive oil (or more)
3 tb Whipping cream

Method:

In processor, blend first 5 ingredients until almost smooth.
With machine running, gradually add 1/4 cup oil; process until smooth.
If pesto is dry, mix in more oil by spoonfuls.
Transfer to bowl.
Add cream.
Season with salt and pepper.
(Can be made ahead.
Press plastic wrap onto surface of pesto.
Cover and refrigerate up to 2 days or freeze up to 1 week.
Bring to room temperature before using.
) Source: Barbara Karoff (in Bon Appetit, August 1994) Typed for you by Karen Mintzias