Cilantro Pesto

Remove stems from cilantro. Add all ingredients, except olive oil, in large food processor and process 5 to 8 times, or until all ingredients have been coarsely chopped.

Turn food processor on and stream in 1/2 cup olive oil, and work your way up to 1 cup of olive oil, as needed, until desired consistency has been reached.

Refrigerate pesto in an airtight container in the fridge for up to 1 week.

Serving ideas: toss with fresh pasta and cream, spread on top of grilled chicken, spread on warm pita bread, spread on cream cheese and serve with crackers, or spread some on a tortilla for quesadillas.