Using a large, dry skillet, toast the almonds over medium-high heat for 3-5 minutes or until the nuts are golden and fragrant, stirring frequently. Set the almonds aside, and allow them to cool.
Add the cilantro, almonds, jalape�o pepper, garlic, and salt to a food processor and blend until finely chopped.
Add the canola oil, yogurt, lime juice, and pepper to the processor, and blend until the mixture becomes paste-like.
Serve as a dip for baked tortilla chips or as a dressing for burgers or fish.
