I give you Green Gaucho Pasta
In a food processor combine 4-5 cloves or garlic (or more if you're a super-hard-core gaucho), juice of one lemon, a bunch of cilantro (stems are fine), 1/2 tsp. salt, and a couple tablespoons or more of extra-virgin olive oil. Pulverize in pulses until you've got a reasonably smooth, slightly runny mass of shockingly green greatness.
Cook some broccoli florets and some pasta (cappellini is good, but whatever) or quinoa if you're really getting in touch with your South American side. Toss together with enough gaucho seasoning to lightly coat; add a little more olive oil if you need to to help the spreading process.
Serve with some nice, spicy black beans.
(If you're looking for a way to use up the rest of that huge bunch of cilantro before it goes bad, this is your answer)