A healthful recipe, cilantro pesto is great with pasta especially homemade pasta, on fresh baked bread or toast, crackers or even potatoes. Just remember that this is not going to taste like your traditional Italian recipe which relies on oregano and basil. Use young leaves if possible to catch the more delicate flavors.
2 cups of fresh cilantro leaves
6 cloves garlic
1/3 cup shelled sunflower seeds
1/2 cup Brazil nuts
2/3 cups olive or flax seed oil
3 tablespoons lemon juice
dash black pepper
Begin with cilantro and oil in a blender, successively add other ingredients until the mixture is blended into a fine paste. Store in small plastic containers (old yogurt containers?). Use some right away - this will keep for a week or so in the refrigerator. Put the rest in the freezer and thaw when ready for use.
In a variation on this recipe, substitute lightly salted cashews for the sunflower seeds and Brazil nuts to good effect. With crackers and cheese this can make a great bedtime snack or to nibble on while curled up with a good book in an armchair.