Step 1

Toast the almonds: Heat a small skillet on high heat. When the pan is hot, add the blanched almonds in a single layer. Stir with a wooden spoon. When the almonds are fragrant and start to brown, remove them from the pan.

Step 2

In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended.

Step 3

Slowly add the oil: With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for your use.Whatever you don't use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.