Cilantro Pesto

• 1 12 cups cilantro leaves, packed
• 10 large fresh spinach leaves
• 14 cup cashews
• 1 fresh garlic clove
• 14 cup olive oil, and flax oil combined (adjust up to 1/2 cup as necessary)

1. Chop cilantro, spinach, cashews, and garlic in food processor until fine.
2. Add oil and remaining ingredients and blend until incorporated.
3. Pesto keeps for one week if stored in an air tight container in the refrigerator.

cilantro, fresh spinach leaves, cashews, garlic, olive oil

Taken from www.food.com/recipe/cilantro-pesto-207360 (may not work)