Description
This inexpensive cilantro pesto made with almonds is a simple, easy way to use extra cilantro. It’s vegan, dairy free, and paleo approved.
Ingredients
Scale
- 1/2 cup slivered almonds (or 2/3 cup whole almonds)
- 2 cups fresh cilantro, large stems removed
- 2 garlic cloves
- 1/2 cup olive oil
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper (optional)
Instructions
- Combine all ingredient in the bowl of a food processor.
- Blend until smooth, scraping sides as needed.
- Adjust seasoning with salt & pepper, to taste.
Notes
* This sauce recipe does not include pasta, you can use this recipe with any type of pasta (make sure to add a tablespoon or two of pasta water).
- Prep Time: 5 minutes
Nutrition
- Serving Size:
- Calories: 169
- Sugar: 0.5 g
- Sodium: 147.4 mg
- Fat: 18 g
- Saturated Fat: 2.3 g
- Carbohydrates: 2.4 g
- Fiber: 1.1 g
- Protein: 1.8 g
- Cholesterol: 0 mg