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.
Special Diets:
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.
Nutritional Info:
Per serving: 1 tablespoon, 110 calories (100 from fat), 12g total fat, 1.5g saturated fat, 0mg cholesterol, 25mg sodium, 1g carbohydrates (1g dietary fiber, 0g sugar), 1g protein.
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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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