CILANTRO PESTO Use this potent pesto in small amounts to season grilled meats and vegetables, corn on the cob, fish, chicken, or tofu - or even stir a teaspoon of it into eggs for an unbeatable omelet. 1 jalapeno pepper, halved (seeded, if desired) 1 large bunch fresh cilantro leaves, stems removed (about 2 cups) 1/2 cup loosely packed fresh basil 1/4 cup loosely packed fresh mint leaves 2 large cloves garlic 1/2 cup extra virgin olive oil 1/4 cup water 1 to 2 tablespoons lime juice 1/2 teaspoon sea salt

Place the jalapeno, cilantro, basil, mint, and garlic in a food processor bowl. Cover and process with several on-off turns until finely chopped. With processor running, gradually add oil and water. Stir in lime juice and salt. (Or, finely chop the jalapeno, herbs, and garlic. Place in a bowl and stir in the oil, water, lime juice, and salt.)

Makes 1 cup.

1 Tablespoon: Calories: 19, Fat: 1g (Saturated: 0g), Cholesterol: 0mg, Sodium: 98mg, Carbohydrate: 2g, Protein: 0g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]