Basil-Cilantro Pesto Sauce (not low oil)

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.