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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

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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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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