Ingredients
1 1/2
cups loosely packed fresh cilantro leaves
1/2
cup loosely packed fresh dill weed
1/2
cup pistachio nuts
1/2
cup crumbled feta cheese (2 oz)
1/2
cup olive oil
5
teaspoons fresh lime juice
1/4
teaspoon ground red pepper (cayenne)
1
clove garlic
Preparation
In food processor, place all ingredients. Cover; process about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth.
Use pesto immediately, or cover tightly and refrigerate up to 3 days or freeze up to 1 month (color of pesto will darken as it stands).
