Cilantro Pesto

Cilantro Pesto... Warning:This may be a bit different.
Pesto, traditionally done with basil. But, I had a bunch too much of cilantro sitting around. I had some cilantro ready to be picked in the garden, so I didn't want it to go to waste, Now, that would be a shame. I thought why not make a pesto! It freezes very well and I could use it later for all sorts of recipes. We know it goes well with pasta. But, I love to use it in other recipes to bring in a ton of flavor.I love to take a tablespoon and mix it in some cucumber yoghurt sauce. It is great served with grilled meats. I love to use it as an addition to marinades.You can add a bit to a salad dressing. It is a rather quick recipe to make and have around. I didn't have any pine nuts, so I used what I had...pecans. Feel free to add pine nuts/almonds. Also, if you don't care for the cilantro, stick to the original ingredient....just use basil (you might be better off:).
Note: if you don't like to use the food processor for this, just chop by hand.

You will need: feel free to adjust amounts to your liking

1 bunch cilantro

1 large garlic clove,sliced

1/3 cup Parmesan cheese, grated

1/2 cup pecans

1 tsp kosher salt

Drizzle:

1/2 cup olive oil

Directions:

Place all ingredients(except oil), in a food processor.

Do not put in the oil yet, set it aside. Process till nicely blended and pureed...oh, I don't know, maybe about 1 minute or so. Stop and check the consistency. Making sure all the nuts and garlic have been minced You will see that the ingredients have formed a coarse paste. Don't overdo it though.

With the food processor running, pour in the oil slowly.

Place in small containers(or ice cube trays)and freeze. You can use it with pasta, as an addition to a marinade, mix it in some sour cream and use as a dip , etc.