When I first tried Cilantro Pesto, I felt like I no longer needed any other kind of pesto. Like many pestos, it is fabulous mixed into dishes, salads, fresh chevre, sandwiches, burgers or just straight on bread.
There is a lot of flexibility in this recipe. Another take at SeriousEats.com
4 cups cilantro washed and big stems removed
2 cloves of garlic
4 Tablespoons of walnuts, pine nuts or sunflower seeds
1 cup of olive oil (about)
3/4 cup parmesan cheese
1 teaspoon salt
1/8 cup lime juice
Add all but oil & cheese into a food processor and blend well. Add
oil pouring while running or in batches to desired consistency. Stir in cheese.
Eat and enjoy…or put in containers in freezer for later.