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Cilantro-Almond Pesto

This pesto gives a nice little unexpected punch to pizzas, pastas, and steamed vegetables. Spoon it on baked tofu or fish tacos, or fold it into scrambled eggs—it even elevates a plain old salami and cheddar sandwich.

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Ingredients

number of servings
1
  • 1 volume cilantro, including the stems Added to
  • 5 tablespoon freshly squeezed lemon juice Added to
  • 1 tablespoon freshly squeezed Lime juice Added to
  • 12 Cup extra-virgin olive oil Added to
  • 12 Cup toasted unsalted almonds Added to
  • 4 garlic cloves, peeled but whole Added to
  • 1 teaspoon Kosher salt Added to
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Directions

5 min.
1. Step

Combine everything in the bowl of a food processor and process for 30 seconds on high.

2. Step

Use a spatula to scrape down the sides of the bowl, then process for 30 seconds more. Transfer to a serving bowl, or store in an airtight container for up to 3 days in the fridge.

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