| 1. |
Peel the garlic cloves. Rinse the cilantro, and pat dry with paper towels. Cut the parmesan cheese into small cubes. |
| 2. |
In the work bowl of a food processor, drop the cheese in a few cubes at a time. Process until well ground. While still processing, drop in the garlic and walnuts. |
| 3. |
Process for another 1-2 minutes. Stop the processor, add the cilantro, and process. |
| 4. |
While processing, add the olive oil slowly through the feed tube. |
| 5. |
When all the oil has been added, stop the processor and put the pesto into a container with an airtight lid. |
| 6. |
Note: will keep in the fridge for about a week, unless someone finds it... |
