Spicy Cilantro-Marcona Almond Pesto
- 3 cups lightly packed fresh cilantro leaves and tender stems
- 1 small jalapeño chili, stemmed and seeded
- 1/4 cup fried Marcona almonds or lightly toasted slivered almonds
- 1 small clove garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon lightly packed finely grated lemon zest
- 1/2 cup fruity extra-virgin olive oil
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Cilantro, lightly packed fresh stems leaves and tender (3 cups)
- Garlic (1 small clove)
- Jalapeno chili, small (1)
- Lemon, lightly packed zest (1/2 teaspoon)
- Marcona almonds or lightly toasted slivered almonds, fried (1/4 cup)
- Cooking & Baking
- Kosher salt (1/2 teaspoon)
- Olive oil, fruity extra-virgin (1/2 cup)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published November 29, 2012 (2 months ago).
124 people saved this recipe.
