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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/ILVHaZ6TiMMUgTaru0oQ/dbf21f0e3c1ab1320bc99e1869927c.jpg "Cilantro-Almond Pesto")
Cilantro-Almond Pesto
This pesto gives a nice little unexpected punch to pizzas, pastas, and steamed vegetables. Spoon it on baked tofu or fish tacos, or fold it into scrambled eggs—it even elevates a plain old salami and cheddar sandwich.
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Ingredients
number of servings
1
- 1 volume cilantro, including the stems
- 5 tablespoon freshly squeezed lemon juice
- 1 tablespoon freshly squeezed Lime juice
- 1⁄2 Cup extra-virgin olive oil
- 1⁄2 Cup toasted unsalted almonds
- 4 garlic cloves, peeled but whole
- 1 teaspoon Kosher salt
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Directions
5 min.
1. Step
Combine everything in the bowl of a food processor and process for 30 seconds on high.
2. Step
Use a spatula to scrape down the sides of the bowl, then process for 30 seconds more. Transfer to a serving bowl, or store in an airtight container for up to 3 days in the fridge.
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