Cilantro-Almond Pesto Recipe

• 1 bunch (about 3 1/2 ounces) cilantro, including the stems
• 5 tablespoons freshly squeezed lemon juice
• 1 tablespoon freshly squeezed lime juice
• 1/2 cup extra-virgin olive oil
• 1/2 cup toasted unsalted almonds
• 4 garlic cloves, peeled but whole
• 1 teaspoon kosher salt

1. Combine everything in the bowl of a food processor and process for 30 seconds on high.
2. Use a spatula to scrape down the sides of the bowl, then process for 30 seconds more.
3. Transfer to a serving bowl, or store in an airtight container for up to 3 days in the fridge.

cilantro, freshly squeezed lemon juice, freshly squeezed lime juice, extravirgin olive oil, almonds, garlic, kosher salt

Taken from www.chowhound.com/recipes/cilantro-almond-pesto-31256 (may not work)