Cilantro Pesto

Ingredients:
 1 cup packed fresh cilantro leaves
 3 large garlic cloves, peeled and coarsely chopped
 1⁄4 cup olive oil
 2 tablespoons toasted sesame oil
 1⁄2 teaspoon salt
 1⁄4 cup grated parmesan cheese

Optional:
Add:
 1 tablespoon white wine vinegar
 1/2 teaspoon black pepper or cayenne pepper

Optional:
Substitute garlic cloves and parmesan cheese for:
 1/4 cup chopped red onion
 1/2 teaspoon chopped and seeded serrano chile

Upon serving:
 1⁄2 cup minced almonds

Directions:
 Combine the cilantro, garlic and vinegar in a blender or electric food processor and puree until smooth.
 With the food processor running, slowly add the olive oil and sesame oil in a steady stream.
 Add the parmesan, salt and pepper, and puree to a smooth paste.
 If needed, add more olive oil until the pesto reaches desired consistency.
 To serve, mix in the almonds, stir into hot pasta, and serve.
Store in an airtight container in the fridge for up to a week, or in a Ziploc bag in the freezer for up to six months.