Pesto-Style Salsa Verde

Photo by www.finecooking.com
Ingredients
- ½ cup packed fresh cilantro leaves
- Kosher salt and freshly ground black pepper
- ¾ cup extra-virgin olive oil
- ¼ tsp. dried red chile flakes
- 1 Tbs. white-wine vinegar
- 1 cup packed fresh flat-leaf parsley leaves
- ½ cup packed fresh basil leaves
- + 2 more ingredients
-
- 2 medium cloves garlic, coarsely chopped
- ¼ cup blanched almonds
Heat the oven to 400°F. Spread the almonds in a pie pan and toast the almonds in the oven until lightly golden, about 8 min. Transfer to a plate and let cool. Bring a large pot of water to a boil and salt the water heavily (it should taste like sea water). Add the parsley and basil leaves to the...
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