Cilantro Parsley Pesto

For 2 portions you need:

2 bunches	Flat-leaf parsley
1 bunch	Cilantro
2 cloves	Garlic
50 g	ground almonds (blanched)
100 ml	Rapeseed oil
50 g	Parmesan or vegan alternative
1 pinch	Salt and pepper

Here's how:

Harvest the parsley and cilantro and chop roughly.
Grate the cheese and peel the garlic clove.
Put herbs, cheese, ground almonds, and garlic clove into the blender. Then add rapeseed oil as needed.
Now it's time to blend! Keep adding a little oil until a smooth paste forms.
Now you can either jar the pesto or enjoy it straight away!