Cilantro-Almond Pesto

Sign up to save this recipe to your profile
1 1/2 cups Easy
Total: Active:
PREVIOUS: Watercress-Walnut Pesto NEXT: Cilantro-Almond Couscous

Ingredients (7)

  • 1 bunch (about 3 1/2 ounces) cilantro, including the stems
  • 5 tablespoons 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


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.


  1. 1Combine everything in the bowl of a food processor and process for 30 seconds on high.
  2. 2Use 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.
Load Comments

Recommended from Chowhound