CILANTRO/LIME PESTO

2 to 3 cups tightly packed fresh cilantro leaves and some of the stems

1 cup tightly packed fresh Italian parsley

3 cloves garlic peeled and smashed

1 tsp. fresh ginger (optional)

1 lg. jalapeno pepper seeded and ribs removed

1/2 cup freshly grated Parmesan cheese

1 oz or more Swiss, Havarti or Gruyere cheese cubed

1/4 cup Romano cheese

1/3 cup fresh lime juice

1/2 tsp. salt

1/2 cup or more as needeed olive or canola oil

Place first 5 ingredients (cilantro through jalapeno pepper) into a food processor. Pulse several times til thoroughly mixed and chopped.

All all other ingredients and run processor for about 10 seconds til pesto is somewhat smooth but still retains texture.

Drizzle 1/2 cup olive or canola oil through the feed tube and process for another 10 seconds til all ingredients are completely blended. This sauce is better on "ribbon" type pastas such as spaghetti, linguini, fettuccini and pappardelle.

Before adding pasta, thin sauce with 3 Tbsp. hot pasta water. Add more Parmesan cheese if desired.