Spicy Cilantro Pesto10 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 25 min
“A different twist on pesto.” - by Amber
Original recipe yields 1 cup
- 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.
Amount Per Serving (8 total)
- 148 cal
- 15.7 g
- 1.6 g
- < 1%
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"This one is a real crowd pleaser! My personal touch: add fresh basil to the pesto then throw it into the oven with jalapeno cheese on top to really spice things up. Caution: this one is really hot!..." See more"
"I used pine nuts instead of almonds. This has great taste, and is easy to make. I put some pesto into mushroom caps, and baked until heated through. It made great appetizers!..." See more"
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