Add the cilantro, garlic, almonds, salt and black pepper to a food processor, or blender.
Blend for 15-20 seconds.
Pour the olive oil into the food processor while blending, another 15-20 seconds.
Add the lime juice and water, continue blending for 5-10 seconds, or until all ingredients are incorporated.
Spice it up! Want to spice up the sauce? Add one chopped jalapeno with the cilantro.
Pack it in! Be sure to pack the cilantro in a measuring cup to make sure you're getting a full 4 cups to make the sauce.
Freeze it! This sauce can be refrigerated for up to 2 weeks or frozen for up to 6 months. I recommend freezing the pesto in ice cube trays, then transferring them to a freezer safe bag. This makes it easy to use one ice cube at a time whenever you want to pop a little pesto into a dish!