I got this very easy recipe from Jesse Cool (1, 2). (This was a really nice lunch that involved my brother, her son, and a terrible mishap with a tray of olives but ask me about that later). 
Clean and prepare 2-3 cups of cilantro. Two bunches from Blue Moon would cover this. Remove nice-quality leaves from the main stems.
Grate 1-2 cups of sharp Italian cheese. I usually mix 2:1 cilantro to cheese to start and adjust to taste and use a mix of romano or reggiano parmesan. Take care not to use a cheese that is too salty because this can overwhelm the taste. When in a rush, I do this all in the food processor so first grate the cheese and then dump it out before replacing the blade with the chopper.
In the food processor with the dicing or chopping blade:
- Dice 3-4 cloves of garlic and 1 to-2 red chili peppers. Vary this to suit your taste- don’t be afraid to add lots of garlic. I would use 2-3 hard neck-cloves and 1.5 dried peppers if they are hot.
- Add the cilantro and pulse to coarsely chop the leaves. Do not over do this.
- Add the cheese and olive oil (1/4 to 1/2 cup) pulse to blend to make as smooth as you like. I leave it so different pieces of the ingredients can be distinguished.
We usually toss this with warm pasta but our first introduction to it was as a layer inside lasagna. The point is, feel free to invent. I have seen folks do variants by add lots of oil and spinach before blending to make a runny bright green dressing. The cilantro pesto goes really well with a sharp or sweet side, sun dried tomatoes and or balsamic vinegar.
