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Summer Corn Salad with Cilantro Pesto




Source of Recipe


Internet


List of Ingredients




FOR THE CILANTRO PESTO:
1 1/2 cup fresh cilantro leaves
1 large clove garlic
1/4 cup parmesan cheese
3 tbsp pine nuts (optional)
1 tsp grated lime peel
1/2 juice fresh lime
5 tbsp olive oil
salt and pepper

FOR THE SALAD:
8 ears fresh corn, boiled
1 tomato seeded and diced
4 tbsp cilantro pesto
1 chopped red onion
1 diced green bell pepper
1 lime, juiced
salt and pepper
fresh cilantro (for garnish)


Recipe



TO MAKE THE CILANTRO PESTO:
Combine the cilantro, garlic, cheese, pine nuts and lime juice and peel in a food processor. Process to mix. With machine running, slowly add the olive oil. Season to taste with salt and pepper. Process to desired consistency. Let stand 5 minutes before serving.

TO MAKE THE SALAD:
Remove kernels with paring knife and place in a large bowl. Add tomato, onion, and green pepper. Toss to combine. Add cilantro pesto. Season with salt and pepper. Garnish with fresh cilantro leaves.