Spicy CilantroMarcona Almond Pesto

• 3 cups lightly packed fresh cilantro leaves and tender stems
• 1 small jalapeno chili, stemmed and seeded
• 1/4 cup fried Marcona almonds or lightly toasted slivered almonds
• 1 small clove garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon lightly packed finely grated lemon zest
• 1/2 cup fruity extra-virgin olive oil

1. In a food processor, combine the cilantro, chile, almonds, garlic to taste, salt, and lemon zest and pulse a few times to make a coarse puree.
2. With the motor running, slowly pour the oil through the feed tube.
3. Stop processing as soon as all of the oil is blended with the other ingredients.
4. If you want a finer, smoother consistency, continue processing until the pesto looks good to you.
5. Transfer the pesto to a small bowl, press a piece of plastic wrap directly onto its surface, and refrigerate until youre ready to use it.

cilantro, jalapeno chili, almonds, clove garlic, kosher salt, lemon zest, olive oil

Taken from www.foodrepublic.com/recipes/spicy-cilantro-marcona-almond-pesto/ (may not work)