This is my favorite pesto. Double or triple the recipe and freeze.

1 c packed cilantro leaves and small stems
6 T olive oil
1 clove garlic, roughly chopped
1/2 c almonds, raw or roasted
2 T lemon juice

1. Pulse cilantro and olive oil in a food processor until chopped. Add remaining ingredients and process to a lumpy (or smooth) paste. To store, cover with a layer of olive oil.