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Cilantro Pesto
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| 1 C | extra virgin olive oil |
| 1 C | packed cup coarsely chopped cilantro |
| 1 C | packed fresh flat leaf parsley |
| 1/4 | blanched almonds |
| 2 t. | White wine vinegar |
Pour oil into lender. Add cilantro, parsley, almonds and vinegar. Blend until herbs are finely chopped and mixture is smooth. Season to taste with S & P.
Scrape into storage container and press a piece of plastic wrap to the surface to prevent pesto from turning dark. Store up to 5 days in fridge. Bring to room temp to serve.
2 T - 1 serving. 181 cal.
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