Cilantro Pesto

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 removed2 cloves of garlic4 Tablespoons of walnuts, pine nuts or sunflower seeds1 cup of olive oil (about)3/4 cup parmesan cheese1 teaspoon salt1/8 cup lime juice Add all but oil & cheese into a food processor and blend well.  Addoil pouring while running or in batches to desired consistency.  Stir in cheese. Eat and enjoy...or put in containers in freezer for later.