Fabulous Cilantro Pesto

I bought cilantro to make Carrie's yummy Taquito's, and didn't know what to do with the rest of it. I found this recipe online, and we liked it way more than I thought we would. I used most of the stems on the cilantro and added a little bit of alfredo sauce to it.

Ingredients

• 1 (16 ounce) package farfalle pasta
• 1 bunch fresh cilantro
• 5 cloves garlic, minced
• 1 tablespoon white wine vinegar or lemon juice
  
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon cayenne pepper
• 1/2 cup walnuts or pecans
• salt to taste
• 1/2 cup olive oil

Directions

1. Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
2. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.