Cilantro Sauce

• 1/2 cup whole almonds, shelled
• 3 cups cilantro leaves and tender stems (about 2 bunches), rinsed
• 1 or 2 garlic cloves, smashed
• 1/2 cup extra virgin olive oil, more as needed
• 23 cup grated aged sheeps milk cheese like Nisa, Serpa or pecorino-Toscano
• Salt
• freshly ground black pepper

1. Heat oven to 350 degrees.
2. Roast nuts on a sheet until golden, 8 to 10 minutes.
3. When cool, transfer to a food processor with the cilantro and garlic to taste.
4. Process until nuts are coarsely ground; scrape sides if needed.
5. With motor on, add oil in fine stream; pulse until smooth.
6. Turn off motor, add cheese and pulse several times until just mixed.
7. If too thick, add oil.
8. Season with salt and pepper.
9. Serve right away with pasta, grilled meats, vegetables or soups, or freeze.

whole almonds, cilantro, garlic, extra virgin olive oil, milk cheese, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1013110 (may not work)