Recipe: A Poor Person's Hodgepodge Pesto

This one goes out to all my friends out there who have to put a bit of thought into buying the $5 or the $10 bottle of olive oil.

All quantities estimated, based on a. Taste and b. What we had. I used a food processor. You could also use a blender, but you're going to need something that chops and spins.

1/2 C almonds and peanuts (cashew work too)
- Throw the nuts into the food processor, blend to flour-like consistency. Pour out into a small pan and toast them, stirring constantly w/a spatula. They will go quickly, so pay attention! Remove from heat when they are golden brown and pour into a cold bowl so they stop cooking. Set aside.
4-5 cloves of peeled garlic, roughly chopped
1/2 cup mixed olive and other cooking oil
- In a food processor, pour about half the oil in with the garlic chunks and puree until it's creamy and whitish.
6 cups of loosely packed basil and cilantro (2 bunches)
- Add the leaves to the garlic/oil mix, about 2 cups at a time, and puree. Stop and wipe down the sides with a spatula as needed.
1/4 C parmesan cheese, ground
- Put some of the nuts and cheese together in the mix with a little oil. Puree. Continue until the flavor is just right.
- Enjoy with pasta!

Should keep in the fridge for a few days with a lid on. Don't contaminate by dipping in dirty spoons and it lasts longer.