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This recipe was featured in A Saucy Experience.
1 cup packed cilantro leaves
1/2 cup pecans
3 cloves garlic
1 tablespoon balsamic vinegar
1/2 cup olive oil
1/2 teaspoon salt
1 tablespoon black pepper
4 tablespoons shredded Parmesan cheese
Add all ingredients, except cheese, in blender. Blend well. Stir in cheese. Serve over pasta.
Servings: 4. Serving size: 1/4 cup. Per serving: 365 calories, 3.6 g protein, 37 g fat, 4.8 g carbohydrates, 1.9 g dietary fiber, 370 mg sodium, 1.3 g sugars, 4 mg cholesterol
Shereen Davis, Swisher Electric Cooperative
Adapted from the book Barbecue, Biscuits & Beans Chuckwagon Cooking