Good for using up leftover cilantro stems, this pesto works well on pizza, sandwiches, appetizers, or pasta.

Ingredients:

• One large bunch cilantro stems, washed
• A scant 1/2 Cup walnuts
• Two tbsp Parmesan cheese
• Four tbsp olive oil
• Ground black pepper, to taste
• Lemon juice, to taste (optional)

Equipment:

• A food processor, a blender, or an immersion blender with a processor attachment

Combine all ingredients in the food processor and blitz until combined. The mixture should be cohesive, soft, and moist, with the consistency of a spreadable dip or tapenade. If the mixture is too dry, add more olive oil, a half tablespoon at a time.