Ingredients

• 1/2 cup Marcona almonds, toasted
• 2 cloves garlic, peeled
• 1 cup fresh spinach leaves
• 1/2 cup grated Parmesan
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh parsley leaves
• 1/4 cup basil leaves
• 1/4 cup fresh tarragon leaves
• 1/8 cup fresh mint leaves
• 1/16 cup fresh chervil leaves
• 2 tablespoons chopped fresh chives
• Zest of 1 lemon
• Juice of 1 lemon
• 3/4 cup canola oil
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly cracked black pepper
• Garlic-rubbed crostini, optional
• Heirloom tomatoes, chopped, optional

Instructions

1. Blend the almonds and garlic in a food processor until fine. Add the spinach, cheese, herbs, lemon zest and lemon juice to the food processor. Blend the herbs just enough so they are mixed, about 3 seconds. Add the canola oil and olive oil while the food processor is on a low setting. Season with salt and pepper. Blend to desired consistency. Transfer the pesto to a serving bowl. Place the chopped tomatoes on top of the crostini if using and top with pesto. Any leftover pesto should be placed in a bowl and covered with plastic wrap. Press the plastic wrap right on top of the pesto and refrigerate.