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Almond Cilantro Pesto

This time of year we crave things that are fresh and green and it doesn’t get any fresher or greener than a homemade herb-packed pesto. This pesto is made of easy-to-find ingredients and can be whipped up in a matter of minutes — whenever you need a little something extra to go with a springtime meal. Serve it with grilled chicken or fish, with hot pasta (or in a cold pasta salad), as a sandwich spread, or even as a dip.

Yields 1
  1. 2 bunches cilantro leaves (about 2 cups, packed)
  2. 1 bunch parsley leaves (about 1 cup, packed)
  3. 1/2 cup almonds
  4. juice of 2 limes
  5. 2 garlic cloves, peeled
  6. 1/3 cup olive oil
  7. 1 pinch sugar
  8. salt to taste
  1. Place the cilantro, parsley, almonds, lime juice, garlic, olive oil, sugar, and salt in the bowl of a food processor.
  2. Pulse, in spurts, until the almonds and herbs are finely chopped but not completely pureed. It's a good idea to stop halfway through and scrape down the sides of the bowl to make sure everything gets evenly chopped. Keep pulsing until you reach the consistency you're looking for (we like it a little on the chunky side).
  3. Taste and adjust seasoning (you may want to add more salt or sugar). Scrape into a bowl and serve with grilled meat, on pasta, or as a sandwich spread.
  4. If you have leftover pesto, pour a thin layer of olive oil over top, cover, and refrigerate up to a week. Pesto also freezes beautifully — do it in an ice cube tray and defrost a cube or two next time you need some.
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