1 : /2 c Fresh cilantro leaves or
-cup : -cup fresh cilantro and 1/2
-cup : -cup fresh parsley leaves
1/4 : c Freshly grated Parmesan
-cheese : -cheese
3 : tb Pine nuts
1 : ts Grated lime zest
1 : lg Garlic clove
5 : tb Extra-virgin olive oil
Salt : Salt and freshly ground
-black : -black pepper
1/2 : lb Tomatillos; coarsely chopped
2 : tb Cilantro; stems removed
1 : Chiles; jalapeno, seeded
2 : Cloves garlic; peeled and
-smashed : -smashed
2 : Scallion; cut 1 inch thick
1/4 : Cu vegetable oil
1 : ts Salt
1 : tb Lime juice
1 : bn Scallions; including a few
; : ; inches of the
; : ; greens, finely
; : ; chopped
1 : bn Cilantro; large stems
; : ; removed, chopped,
; : ; (about 1 cup)
1 : Jalapeno chile; seeded and
-chopped : -chopped
1 : ts Roasted ground cumin
1 : pn Salt
1/3 : c Sunflower seed oil
Water : Water to thin; about 1/4 cup
1 : Egg
1 : tb Dijon mustard
1 : tb Minced garlic
2 : tb Fresh lime juice
1 : tb Chopped cilantro
2 : tb Chopped red onions
1 : c Vegetable oil
Salt : Salt
Hot : Hot sauce
1 : c Mayonnaise
2 : tb Capers; drained
3 : tb Black olives; pitted,
-chopped : -chopped
1/4 : c Chopped fresh cilantro
Juice : Juice of 1 lemon
1 : ts Dijon mustard
Salt : Salt and black pepper; to
-taste : -taste
2 : c Picked cilantro leaves
1 : tb Minced garlic
1/2 : c Roasted pine nuts
1/2 : c Roasted walnuts
1/2 : c Parmesan cheese
3 : tb Olive oil
(or : (or enough to make a paste)
Salt; : Salt; to taste
0: Place the sugar in a bowl of a mini food processor
1: Carefully remove the zest from the lemon and orange using a fine grater
2: If you use a square grater, wrap it in plastic wrap
3: This makes it easier to remove all of the zest that clings to the grater
4: Scrape the zest into the sugar in the processor
5: Process for 15 to 30 seconds to blend
6: Store tightly sealed in a glass jar
7: If the sugar hardens, break it up with a fork before using
8: Converted by MC_Buster
9: Recipe by: COOKING LIVE SHOW #CL9213 Converted by MM_Buster v2
10: 0l
11: