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Ingredients
| almonds (sliced): 1/4 cup |
| olive oil: 1 tsp |
| garlic: 2 cloves |
| fresh cilantro (coriander): 2 cups |
| lemon juice: 1 Tbl |
| red pepper flakes: 1/2 Tbl |
| salt: 1/2 tsp |
| black pepper: 1 tsp |
Spicy Cilantro Pesto
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
- Toast almonds in small skillet over medium-low heat until light golden brown, 5 to 7 minutes. Remove from heat and set aside to cool.
- Heat 1 teaspoon olive oil in a small skillet over medium-low heat. Cook the garlic cloves in the hot oil until softened, about 5 minutes. Set aside to cool to room temperature; chop.
- Pulse the almonds, garlic, and cilantro together in a food processor until roughly chopped. Slowly stream the 1/2 cup olive oil into the mixture with the food processor running continually. Add the lemon juice, red pepper, salt and pepper and continue processing until smooth.