1 bunch (about 3 1/2 ounces) cilantro, including the stems
5 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
1/2 cup extra-virgin olive oil
1/2 cup toasted unsalted almonds
4 garlic cloves, peeled but whole
1 teaspoon kosher salt
This pesto gives a nice little unexpected punch to pizzas, pastas, and steamed vegetables. Spoon it on baked tofu or fish tacos, or fold it into scrambled eggs—it even elevates a plain old salami and cheddar sandwich.