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Basic Cilantro Pesto
Source: The Breitenbush Cookbook

3 cups cilantro leaves, loosely packed
1/3 cup pine nuts, walnuts or toasted hazelnuts
½ cup parmesian cheese, fresh & grated
3 to 5 cloves garlic, minced
½ cup olive oil
salt & pepper to taste

Mix everything in a food processor except the oil. When the herbs, nuts and cheese are well chopped, add the oil in a slow drizzle until a paste forms. (You can also use a blender, adding the oil in with the other ingredients from the beginning.)

Serve over pasta or vegetables.
Makes 2 cups.