Toasted Almond Cilantro Pesto

I was intrigued by this recipe in our local paper, clipping it out, fully intending to make it soon. Well, here it was months later, unmade,  although not forgotten–every so often I would pull it out, think about doing it and then back in the notebook of someday recipes it would go.  Last week,  I found some really lovely cilantro at a new farmers market that begged to be used in such a clever way.  I am not a huge fan of pesto but this recipe promises less fat, toasted almonds  and  makes a mere 3/4 cup.

Toasted Almond Cilantro Pesto

3 tablespoons silvered almonds

2 cups chopped cilantro

3 tablespoons extra-virgin olive oil

3 tablespoons lime juice

3 cloves garlic (I omitted)

3 tablespoons grated Parmesan cheese

1/4 teaspoon salt

Sprinkle of black pepper

Toast almonds in a dry non-stick skillet until lightly golden and fragrant, about 3 minutes.  Cool on a plate 5 minutes.

Wash cilantro thoroughly.

Add all ingredients to your food processor or blender.

Process until smooth, scraping sides as needed.


It was a flavor explosion for our pizza–chicken almond pesto pizza!



Leave a comment

Filed under Eating well, Side Dishes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s