Recipe courtesy of Fine Cooking by Sue Torres
1 cup packed coarsely chopped fresh cilantro
1/2 cup sunflower or vegetable oil
2 Tbs. toasted pine nuts
1 medium clove garlic
1/2 tsp. kosher salt
Combine all the ingredients in a blender and purée until smooth. Set aside, or refrigerate in an air tight container for up to 3 days. Yields about 2/3 cup.