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Cilantro Pesto with Almonds

Bright and peppery cilantro and parsley are perfectly balanced by tangy white vinegar and rich, warm almonds in this creative twist on the traditional pesto. Almonds, like all nuts, are susceptible to rancidity due to their high fat content. For optimal shelf life, store almonds in a air-tight container in the freezer, for 3-6 months.

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Ratings

5.0 by 1 people

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  • Makes: 12 servings
  • Serving Size: 2 Tbsp.
  • Prep: 15 mins

Cilantro Pesto with Almonds

Ratings

5.0 by 1 people

Rate This!

Directions

  1. Pour oil into blender. Add cilantro, parsley, almonds, and vinegar. Blend until herbs are finely chopped and mixture is fairly smooth. Season to taste with salt and pepper. Scrape into a storage container and press a piece of plastic wrap to the surface to prevent pesto from turning dark. Store up to 5 days in the refrigerator. Bring to room temperature to serve. Makes 12 (2 Tbsp.) servings.

Nutrition Facts (Cilantro Pesto with Almonds)

  • Per serving:
  • 181 kcal cal.,
  • 20 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 14 g monounsatured fat),
  • 0 mg chol.,
  • 87 mg sodium,
  • 1 g carb.,
  • 1 g fiber,
  • 0 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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