Serrano Chile, Almond and Cilantro Pesto

Show: 3/13/09

2 cups fresh cilantro

1 cup grated parmesan cheese

¾ cup sliced almonds

4 cloves garlic

6 pickled Serrano chilies

1 Tblsp lime juice

½ cup olive oil

Salt and pepper to taste 

Place cilantro, cheese, almonds, garlic, and chilies, into a food processor and pulse until finely chopped.  Add lime juice and olive oil and pulse until smooth.  Serve tossed with hot pasta and garnish with grilled scallops and diced tomatoes.