A pesto to make in summer, when fresh herbs are at their best. Your choice of herbs may vary, but cilantro is a must for this recipe. Like most pestos, it keeps fine in the fridge.
Dice apricots into fine cubes. Place in a bowl and barely cover with boiling water. Let stand a few minutes while you prepare the other ingredients.
Place drained apricots, chopped herbs, scallions, nuts, lemon juice, salt, and spices in a food processor and purée. Incorporate oil in a continuous stream until the sauce is smooth and lustrous. Taste and salt if necessary.
A variation of the Pistou from The Spice Trekkers Cook at Home