Cilantro Pesto

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.