- 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)
- 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.
05/16/2018
recipepes.com
Spicy Cilantro Pesto, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
