Every Herb Pesto

• 1/2 cup Marcona almonds, toasted
• 2 cloves garlic, peeled
• 1 cup fresh spinach leaves
• 1/2 cup grated Parmesan
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh parsley leaves
• 1/4 cup basil leaves
• 1/4 cup fresh tarragon leaves
• 1/8 cup fresh mint leaves
• 1/16 cup fresh chervil leaves
• 2 tablespoons chopped fresh chives
• Zest of 1 lemon
• Juice of 1 lemon
• 3/4 cup canola oil
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly cracked black pepper
• Garlic-rubbed crostini, optional
• Heirloom tomatoes, chopped, optional

1. Blend the almonds and garlic in a food processor until fine.
2. Add the spinach, cheese, herbs, lemon zest and lemon juice to the food processor.
3. Blend the herbs just enough so they are mixed, about 3 seconds.
4. Add the canola oil and olive oil while the food processor is on a low setting.
5. Season with salt and pepper.
6. Blend to desired consistency.
7. Transfer the pesto to a serving bowl.
8. Place the chopped tomatoes on top of the crostini if using and top with pesto.
9. Any leftover pesto should be placed in a bowl and covered with plastic wrap.
10. Press the plastic wrap right on top of the pesto and refrigerate.

marcona almonds, garlic, fresh spinach leaves, parmesan, fresh cilantro, parsley, basil, tarragon, mint leaves, chervil, fresh chives, lemon, lemon, canola oil, extravirgin olive oil, kosher salt, garlic, tomatoes

Taken from www.foodnetwork.com/recipes/every-herb-pesto.html (may not work)