The tart, lemony flavor of cilantro makes a wonderful substitute for basil in this potent and fresh-tasting pesto. Most people don't think of herbs like cilantro as leafy greens, but in quantities like these, herbs pack a broad range of nutrients. 

1 cup lightly packed cilantro sprigs

1 cup lightly packed flat-leaf parsley sprigs

3 large garlic cloves

cup grated Parmesan or hard Monterey Jack cheese

2 tablespoons defatted lower-sodium chicken broth

2 tablespoons extra-virgin olive oil

  Place the cilantro and parsley in the work bowl of a food processor. With the motor running, drop in the garlic cloves and process until all ingredients are finely chopped. Add the cheese and process about 5 seconds until well blended. With the motor running, pour in the broth and oil. Process, stopping to scrape down the sides of the bowl, until a thick, rough puree forms. Use the pesto immediately, refrigerate up to 2 days, or freeze up to 6 months.