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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:
  - 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.
  - Pulse and process until not-quite a smooth paste. I like a tiny bit of texture. 
  - 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/