A fantastic alternative to the traditional basil version from Genoa. It can also be used for pasta or as a side to meats and other grains

fresh cilantro/coriander: about 1 cup/20 grams
olive oil (or other neutral oil): 85 ml/6 Tb/.33-.5 cup
walnuts: about 30g / .33 cup
garlic: 1 clove minced
cheese: Parmesan, grana padano, and/or Manchego: finely grated, about 25g/ .5 cup, (can also mix multiple cheeses)
salt: generous pinch

Roughly chop the cilantro, then add with about half of the olive oil to a food processor or mortar. Do a first blending in the processor or with the pestle
Add remaining ingredients together, leaving a bit of the olive oil, and fully blend/pound, trying to not to over bruise the leaves.
Taste and adjust for more salt/cheese.
Add as much of the remaining olive oil for your desired consistency–more liquid for pastas, more solid for soup toppings
Keeps for a few days in the fridge or freeze for a couple months