Spinach makes a good pesto, too, especially in seasons when basil and cilantro are not abundant. David At 10:09 AM 5/21/98 -0100, Jim Bardsley wrote: >You can make an interesting pesto the same way with parsley ( which isn't a >whoile lot different than cilantro) and with arugula, which has a kind of >semi-bitter, nutty taste and is really good with seafood pastas. >-Jim