Blend all ingredients. Careful not to salt until tasting at the end. The Parmesan lends the salt. I use the lime for flavor, but also to enhance the green color. The pesto is divine with high-quality spaghetti noodles (I love Seggiano Organic spaghetti alla chitarra), but also elevates chicken off the grill or a favorite appetizer of prosciutto wrapped around slices of cantaloupe with a dollop of pesto on top.