This freezes really well. Use snack size ziplocks for easy portion sizes.

Ingredients:

• 4 ounces fresh cilantro (1 large bunch)
• 1/2 cup extra-virgin olive oil, avocado oil, or vegetable oil
• 2/3 cup sliced or slivered almonds
• 2 cloves garlic
• 1/4 cup chopped Roasted Hatch Green Chile or canned chopped green chiles
• 1 fresh jalapeno, seeded
• 1/2 cup grated fresh Parmesan cheese
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1 tablespoon fresh lemon juice (juice from half a medium lemon) or lime juice

Instructions:

1. Add cleaned and dried cilantro with the bottom inch of the stems trimmed, olive oil, almonds, Roasted Hatch Green Chile, jalapeño, Parmesan cheese, salt, and pepper to the bowl of a food processor or blender.
2. Pulse and process until not-quite a smooth paste. I like a tiny bit of texture.
3. Squeeze lemon over all; pulse to mix. Taste and add more salt and pepper as desired.

source: https://saladinajar.com/recipes/cilantro-and-green-chili-pesto/