Cilantro-Pecan Pesto

I had a bunch of cilantro that needed eating, so I decided to make a pesto with it. I tossed it with Mangia Italiano's black pepper pappardelle and topped with a fried egg from a local farm. The egg put this dish over the top. Major adjective: unctuous.

Black pepper pappardelle with cilantro pesto and fried egg

Pesto Ingredients:
Garlic, 1 large clove
Cilantro, 1 "bunch" ~ 2 fluffy cups of mostly leaves (sometimes you can't help getting some stem in there)
Toasted pecans, ~ 1/2 cup (or use whatever nuts you may have on hand)
Olive oil, ~ 1/2 cup (eyeball it)
Grated hard cheese (I used a raw milk gruyere-type), ~ 1/4 cup
S&P if you need it

Throw everything except the olive oil and cheese into a food processor or blender and pulse it a bit just to get everything mixed and chopped. With the blender/processor on, drizzle in the olive oil until the mixture turns saucy. At this point, because I'm lazy, I put the cheese in and pulse it a bit. I think most people would advise you to pour the almost-pesto into a bowl and fold in the cheese. Toss it with pasta or spread it on bread... or slather it all over your naked flesh... that part is up to you.