Ingredients
1/4 cup blanched almonds, toasted
1 small garlic clove
1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh basil leaves
2/3 cup extra-virgin olive oil
1/8 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 teaspoons white-wine vinegar or white balsamic vinegar
Preparation
Using a chef’s knife (or food processor) finely chop almonds, garlic, and herbs. Stir (or blend) in oil and red-pepper flakes. Season with salt and pepper. (To store, refrigerate, up to 1 day.) Stir in vinegar just before serving.
