Fresh, creamy and dairy-free, this is a tasty and economic spin-off on the classic basil-and-pine nut pesto. Tweak the ratio of nuts to fresh cilantro and oil to refine the texture to your liking, and be sure to taste for salt (and any other additions you desire) before serving over chicken, fish, pasta or on its own as a dip.
Yield: About 6 ounces
Cook time: 5 minutes
1 cup (packed) fresh cilantro leaves
3 ounces whole almonds, toasted or soaked 2-4 hours
2 cloves garlic
2/3 cup oil
Salt to taste
Combine all ingredients in a blender or food processor and puree until very smooth. Serve warm or cold.