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!