In a blender or food processor, place:
1 C. packed basil leaves or cilantro leaves
½ C. pinenuts or other nuts
½ C. extra virgin olive oil
½ C. lemon juice
1 tsp. salt
1 tsp. ground black pepper
4 minced cloves of garlic
½ C. grated romano cheese

Blend thoroughly. For a thicker pesto, add more leaves, either basil, cilantro, or fresh spinach. Taste and adjust the seasoning.