Blueberry, Corn, and Cilantro Pesto Salad
Start to finish: 10 minutes
1 clove garlic
1 cup fresh cilantro
1⁄3 cup toasted walnuts or almonds
3 tablespoons grated Parmesan or pecorino romano
1⁄4 cup extra-virgin olive oil
2 tablespoons lime juice
1⁄2 teaspoon salt
2 cups blueberries
2 cups raw or blanched corn kernels
1 cucumber, peeled, seeded, and diced
1⁄2 jalapeño pepper, seeded and minced
1. In a food processor, pulse garlic until minced. Add cilantro, walnuts, and cheese, and pulse again until minced. With the machine running, add oil, lime juice, and salt. Blend until a loose paste forms, and then place in a large bowl.
2. Fold in blueberries, corn, cucumber, and jalapeño into cilantro pesto until coated.