Cilantro Pesto II

Ingredients

• 4 cubic inches parmesan cheese
• 3/4 cup shelled walnuts
• 2 bunches cilantro
• 1 cup olive oil
• 6 cloves garlic

Directions

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...