Cilantro Pesto

1/3 cup walnuts or pine nuts 
1-2 cloves garlic, to taste 
1 large bunch cilantro, roots and larger stems trimmed, washed and thoroughly dried
Squeeze of ½ lime
¼-1/2 cup olive oil 
¼ cup freshly grated Parmigiano (optional if you want to make this vegan)
Salt and pepper to taste

Place nuts and garlic in the bowl of a food processor and process until finely chopped. Add cilantro and lime, and pulverize. If using arugula, add now, and process until you’ve got a coarse-looking puree. Add oil, going gradually; stop machine and taste for herb/oil ratio. Add more if it feels “dry.”

Scrape down sides of bowl as needed, and transfer pesto to a small mixing bowl. Fold in cheese, if using, and season with salt & pepper. Makes about 1 cup, maybe more.

Source: Washington Post, 6/15/09