>> source: The Gracias Madre Cookbook
>> serves: 4

In a #large jar or covered bowl{}, add the @almonds{1/2%cup} and enough water to cover. Soak overnight, drain, and rinse.

In a #food processor{}, add the almonds, @cilantro{1%cup}, @lemon juice{3%Tbsp}, @garlic{1%Tbsp}, @jalapeño{1/2%small}, and @salt{1/2%tsp}. Pulse until well blended but not quite pureed. With the processor running, add the @olive oil{1/3%cup} and process until combined.