Cilantro Macadamia Nut Pesto

Ingredients: Two cups of cilantro, chopped; four garlic cloves, one cup of grated Peccarino Romano, one third cup of macadamia nuts and one third cup of extra virgin olive oil.

Pack cilantro when measuring. In a food processor or blender combine cilantro, macadamia nuts and garlic and mix until smooth. While blender is still running, drizzle in olive oil until thoroughly mixed. Add Romano cheese, pulse the motor several times, season with salt and pepper. Serve with pasta. Pesto may be kept in the refrigerator for up to two weeks or in the freezer for months. 

Creamy Cilantro Macadamia Nut Pesto

Ingredients: One half cup of butter, one cup of prepared Cilantro Macadamia Nut pesto, one cup of heavy cream, one cup of grated Romano.

In a medium saucepan over low heat, melt butter. When butter has melted add cream, Romano cheese and prepared pesto, mix well and heat. Serve immediately with pasta of choice.