Spicy Cilantro Pesto

Spicy Cilantro Pesto
  • 1/4 cup toasted sliced almonds
  • 1 teaspoon olive oil
  • 2 cloves garlic
  • 2 cups fresh cilantro leaves
  • 1/2 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon crushed red pepper flakes
  • salt and ground black pepper to taste (optional)


  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.

05/16/2018
Spicy Cilantro Pesto, recipe PT15M PT1H 5 455 calories

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