Ingredients for about 1 cup of pesto:
2 cups cilantro leaves
1 tbsp fresh lemon juice
1/2 cup olive oil (preferably extra virgin)
2 tsp salt
1 tsp freshly ground black pepper
3 garlic cloves, minced

How To:
Place the cilantro leaves and the minced garlic in the bowl of a food processor and with the motor running carefully and slowly add the lemon juice and olive oil until you get a smooth paste.

Put the pesto into a serving bowl and add the salt and pepper. Cover and chill until needed.

The pesto will keep in the fridge for up to 2 days.

The cilantro pesto is delicious when added to whole wheat spaghetti and sprinkled with Parmesan cheese. It can also be used as a dip and served with Black Bean nachos.