Cilantro Pesto

3 garlic cloves, peeled and coarsely chopped
2 cups fresh cilantro, lightly packed
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Place the garlic and cilantro in the work bowl of a food processor fitted with a metal blade. With the processor running, slowly add the oils, lemon juice, salt and pepper. Process until smooth.

To store:
Place the pesto in an airtight container and freeze for up to 4 months. To thaw, microwave on low for 2 to 3 minutes.

Fold the pesto into scrambled eggs and serve with sliced tomatoes and corn tortillas for brunch. Spread it on toasted slices of Italian bread and top with sun-dried tomatoes. Or mix the pesto with 1 pound of cooked linguine and 1 slivered red pepper for an elegant dinner for 4.

Makes 6 servings