Cilantro Almond Pesto
Ingredients
- 12 cup toasted whole almond
- 1 12 cups loosely packed fresh cilantro leaves
- 1 large garlic clove, minced,
- 12 cup crumbled firm tofu
- 3 tablespoons lime juice, fresh
- 2 tablespoons olive oil
- 12 teaspoon salt, more to taste
- 1 small green chile, fresh, coarsely chopped, seeded for a milder flavor
Directions
Using a food processor, chop the almonds until they are finely ground.Add the remaining ingredients and process until fairly smooth.
The pesto will keep in a covered container in the refrigerator for 3 or 4 days.