Cilantro-Lemon Pesto - cooking recipe

Ingredients

1/3 cup pecorino romano cheese, shredded
2 cups fresh cilantro
1/3 cup pine nuts
1/3 cup extra virgin olive oil
1/4 teaspoon black pepper
1/2 lemon, juice of
salt

Preparation

Combine ingredients in food processor.
Puree until ingredients are fully combined and the pesto has a smooth texture with no significant lumps (may still be just a little gritty). You may add additional olive oil if you like.
May be served hot or at room temperature. Leftovers can be frozen in small tupperware containers or ice cube trays and thawed when you're ready to use.