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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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A different twist on pesto. Ingredients:
1/4 cup toasted sliced almonds |
1 teaspoon olive oil |
2 cloves garlic |
2 cups fresh cilantro leaves |
1/2 cup olive oil |
1 tablespoon fresh lemon juice |
1/2 tablespoon crushed red pepper flakes |
salt and ground black pepper to taste (optional) |
Directions:
1. Toast almonds in small skillet over medium-low heat until light golden brown, 5 to 7 minutes. Remove from heat and set aside to cool.
2. Heat 1 teaspoon olive oil in a small skillet over medium-low heat. Cook the garlic cloves in the hot oil until softened, about 5 minutes. Set aside to cool to room temperature; chop.
3. Pulse the almonds, garlic, and cilantro together in a food processor until roughly chopped. Slowly stream the 1/2 cup olive oil into the mixture with the food processor running continually. Add the lemon juice, red pepper, salt and pepper and continue processing until smooth.
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