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Spicy Cilantro-Almond Pesto

Makes about 3/4 cup
Time 10 min
This spicy cilantro-based pesto will wake up any dish you like, but we espeically love in on our Mexican-Style Red Lentil Soup.
Ingredients
  • 1 clove garlic
  • 1 serrano chile seeded and chopped
  • 1/8 teaspoon fine sea salt
  • 1/2 cup slivered blanched almonds toasted and cooled
  • 3 cups fresh cilantro (leaves and tender stems) about 1/2 bunch
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
Method

Combine garlic, chile and salt in the bowl of a food processor and pulse until combined. Add almonds and pulse until the ingredients form a coarse paste. Add cilantro in 2 batches and pulse until incorporated. With the machine running, add oil in a slow, steady stream; add vinegar. Taste and adjust seasonings, adding more salt or vinegar if desired.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 clove garlic
  • 1 serrano chile seeded and chopped
  • 1/8 teaspoon fine sea salt
  • 1/2 cup slivered blanched almonds toasted and cooled
  • 3 cups fresh cilantro (leaves and tender stems) about 1/2 bunch
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar