Cilantro Almond Pesto

• 12 cup toasted whole almond
• 1 12 cups loosely packed fresh cilantro leaves
• 1 large garlic clove, minced
• 12 cup crumbled firm tofu
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 12 teaspoon salt, more to taste
• 1 small fresh green chile, coarsely chopped, seeded for a milder flavor

1. Using a food processor, chop the almonds until they are finely ground.
2. Add the remaining ingredients and process until fairly smooth.
3. The pesto will keep in a covered container in the refrigerator for 3 or 4 days.

almond, cilantro, garlic, lime juice, olive oil, salt, green chile

Taken from www.food.com/recipe/cilantro-almond-pesto-239746 (may not work)