Cilantro Pesto

1 c. minced fresh cilantro
1/4 c. grated imported Parmesan cheese
1/2 garlic clove, grated
1/2 c. part-skim ricotta cheese
1 t. fresh lemon juice
1/2 fresh jalapeno pepper, roasted, peeled, and seeded (optional)

If using jalapeno pepper, heat the broiler to its highest setting. Slice the pepper in half (use gloves) and remove the core and seeds. Place the halves skin side up on an oiled baking sheet and put them under the broiler until the skin buckles and chars, 3-4 minutes or less. Using a fork, transfer the pepper to a paper bag and refrigerate for 15 minutes. The skin should peel off easily. Will keep 4 days in the refrigerator, wrapped tightly in plastic, or for up to a month if lightly coated in extra virgin olive oil and refrigerated in a sealed jar or tightly lidded plastic container.)

Combine all ingredients in the bowl of a food processor or blender. Process to make a smooth, dense paste.

Will keep 4 days in refrigerator, tightly covered, or frozen for up to 3 months.

Makes about 2/3 cup.

Adapted from Almost Vegetarian, p. 161.