In a clean blender, add the oil, garlic, and lemon juice. Blend to a smooth paste.
Put blender on “chop” cycle and add the washed cilantro bunches. Use the entire plant, stalk and all.
Once the paste has reached your preferred consistency, adjust to taste with lemon (or lime). Add salt and pepper to taste, if desired.
If you prefer a spicy pesto, add chili or habanero peppers.
Store in an airtight container in the refrigerator for up to 7 days.