Pour the oil into a blender
jar. Add the cilantro, parsley, almonds, and vinegar and blend until the herbs
are finely chopped and the mixture is fairly smooth. Season, to taste, with salt and pepper. The pesto can be made up to a day in advance. Scrape into a storage container and press a piece of plastic wrap
directly on the surface to prevent the pesto from turning dark. Refrigerate until ready to use. Bring the pesto
to room temperature before serving.