Cilantro Pesto

This recipe is from the Moosewood Restaurant Kitchen Garden book. I use this pesto on burritos and quesadillas, mostly. It's very flavorful, so you only need a little bit.

1 cup fresh cilantro leaves, loosely packed (I include stems too)
1 cup fresh parsley leaves, loosely packed (I cinlude stems too, and I use Italian parsley)
1/3 cup whole almonds
1 small fresh chili, coarsely chopped (jalapeno is good)
2 garlic cloves, coarsely chopped
2 Tbsp fresh lime juice
1/4 cup vegetable oil (I used canola)
salt and pepper to taste

Chop almonds in food processor. Add parsley and cilantro and pulse to combine. Add everything else, except oil, and process until uniform. Add oil in a steady stream and mix well.