1 cup cilantro leaves, packed firmly
1/3 cup extra virgin olive oil
3 to 4 large garlic cloves, crushed
1/2 small habanero pepper, ribs and seeds removed, or keep seeds for more heat
1) Place all ingredients in food processor and pulse until everything is blended. If you want a thinner consistency, add olive oil 1 tablespoon at a time then pulse in processor again until you're satisfied.
You should use this sauce cold or room temp and it goes great over roasted potatoes, pasta, spread on toast, or drizzled over tomatoes. Make sure to refrigerate or freeze unused pesto.
Source of recipe: I wrote this.