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Welcome to Michael's
This is our cheapskate pesto that uses almonds, which also have the benefit of making the pesto very bright and creamy.
Time: 10 Minutes
Makes About 1 Cup


• 1 cups loosely packed fresh basil leaves
• 1 cup loosely packed fresh cilantro
• 1/3 cup slivered or sliced almonds
• 2 cloves garlic, crushed
• 2 tablespoons fresh lemon juice (from about 1/2 lemon)
• 1/2 teaspaon salt
• 1/4 cup olive oil

Place the basil, cilantro, almonds, garlic, lemon, juice, and salt in a food processor and blend until pasty, scraping down the sides occasionally. With the food processor on, slowly drizzle in the olive oil. Blend until relatively smooth and no large chunks of almonds are left. If you don't have a food processor and are using a blender, then just add the olive oil at the end, since many blenders aren't equipped with an opening to drizzle into.


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