Makes 1 cup
Source: Veganomicon - The Ultimate Vegan Cookbook
by Isa Chandra Moskowitz & Terry Hope Romero
2 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 teaspoon salt
1/4 cup olive oil
Place all ingredients in a blender and blend until smooth. If mixture won't blend, add 1-2 Tablespoons of water, until it moves.
For a low oil pesto see PCRM recipe.