Cilantro Pesto

When summer hands you so many herbs that you can’t keep up, you make tons of pesto and freeze it in ice cube trays for later use.  You can make pesto out of any herb, and it’s an awesome way to add flavor, nutrients, and uncooked olive oil to your life.  It can also act as a marinade!
I don’t follow rules or measurements so I apologize in advance.  However, I think it’s good to point out that delicious food can come from mistakes, random stuff thrown together, or a fluke craving.  Follow your heart.  It never stears you wrong!
Cilantro Pesto
2 cups of cilantro leaves
2 garlic cloves
1/4 cup walnuts
salt and pepper
juice from half a lemon
In a food processor, pulse the cilantro, garlic, nuts, salt and pepper, and lemon juice until broken down.  Slowly drizzle in the EVOO until the mixture becomes the consistency of a soft spread.  You can then use it, put in the fridge to eat in the next week or two, or freeze it in ice cube trays to use later.
Place this on grilled meat, add to tacos, marinade shrimp, ANYTHING that you want a punch of flavor!

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