INGREDIENTS
4 cups
cilantro (loosely packed (about 1 large bunch with end of stems cut off))
1/2 cup
grated Cotija cheese
1/2 cup
unsalted almonds (lightly toasted)
1
chipotles in adobo sauce
2
garlic cloves
1 tbsp
lime juice
1/4 tsp
black pepper
1/2 cup
extra-virgin olive oil