Cilantro pesto is surprisingly mild and can be delicious on pasta, breads and meats. You can also use arugula as a substitute for the cilantro in this recipe.
1 bunch cilantro
5 cloves of garlic, minced
1 tablespoon white wine vinegar
1/4 cup Parmesan cheese
1/2 teaspoon cayenne or chile pepper
1/2 cup roasted walnuts
1/2 cup olive oil
In an electric food processor, blend the ingredients together, starting with 1/4 cup of the olive oil. Add more olive oil until the pesto reaches your desired consistency. The pesto can be warmed before tossing it over pasta. It also stores well.