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