Cilantro-Almond Pesto

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.

• 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

1. 1Combine everything in the bowl of a food processor and process for 30 seconds on high.
2. 2Use a spatula to scrape down the sides of the bowl, then process for 30 seconds more. Transfer to a serving bowl, or store in an airtight container for up to 3 days in the fridge.