Can be prepared in 45 minutes or less.

Ingredients

　　1 cup packed fresh coriander sprigs, washed well and spun dry

　　1/2 cup packed fresh flat-leafed parsley leaves, washed well and spun dry

　　1/4 cup walnuts, toasted brown and cooled

　　1/3 cup olive oil

　　3 tablespoons freshly grated Parmesan

　　1/4 teaspoon freshly grated lime zest

　　In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)