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Spicy Cilantro Pesto

Spicy Cilantro Pesto

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    25 m
Amber

Amber

A different twist on pesto.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

tigerlilly
22

tigerlilly

7/28/2009

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!

sueb
14

sueb

1/25/2011

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!

TOTALFOODIE
14

TOTALFOODIE

10/28/2010

Loved the idea! Had to change it - only had a cup of cilantro so i used a little less oil and nuts. Used a mix of almonds, cashews and sunflower seeds instead of just almonds. Turned out delicious!!!

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