Cilantro-Walnut Pesto

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3 garlic cloves

3 cups packed cilantro leaves and tender stems (about 3 ounces)

1/4 cup chopped walnuts, toasted

2 tablespoons white wine vinegar

1/2 teaspoon salt

1/4 cup organic vegetable broth (such as Swanson)

3 tablespoons extra-virgin olive oil

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