Cilantro Almond Pesto

1/2 c. toasted whole almonds*
1-1/2 c. loosely packed fresh cilantro leaves
1 large garlic clove, minced or pressed
1/2 c. crumbled firm tofu (2 oz.)
3 T. fresh lime juice
2 T. olive oil
1/2 t. salt, more to taste
1 small fresh green chile, coarsely chopped, seeded for a milder "hot"

*Toast almonds in a single layer on an unoiled backing tray at 350 degrees for 5-6 minutes until lightly browned.

Using a food processor, chop the almonds until they are finely ground. Add the remaining ingredients and process until fairly smooth.

Will keep in a covered container in the refrigerator for 3-4 days.

Use as a flavor booster for bean dishes, soups, dressings, salsas, burritos, enchiladas, or as a simple spread for tortillas or crackers.

Makes 1 generous cup.

Adapted from Moosewood Restaurant Celebrates cookbook, p. 33.