Cilantro Pesto:

2 cups firmly packed cilantro leaves
2 cloves garlic
2 tablespoons pumpkin seeds
2 tablespoons fresh lime juice
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 tablespoons olive oil (more may be necessary.  You know the drill if you have made pesto... Mrs. Brassman will get it)

In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving.

I love the Bologna region. I spent a summer between there and Emilia Romagna. I love that region. The wine and food were just too good. If I could have stayed for a year, i would have, in a heart beat.

As for dinner- If you are ever in Phoenix (or LA when I am there), You have a standing invite.