Roasted Pepper, Almond And Cilantro Pesto

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One 12-ounce jar roasted red peppers, drained

1/2 cup cilantro leaves

1 tablespoon tomato paste

1 tablespoon sherry vinegar

2 teaspoons fresh lemon juice

1 1/2 teaspoons minced garlic

1 1/4 teaspoons kosher salt

1/2 teaspoon hot or sweet paprika

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 cup coarsely ground blanched almonds (4 ounces)

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