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Cilantro Pesto with Almonds
Ingredients
-
1
cup extra virgin olive oil
-
1
cup coarsely chopped fresh cilantro, packed
-
1
cup fresh flat-leaf parsley, packed
-
1/4
cup marcona almonds or blanched almonds
-
2
teaspoons white wine vinegar
Directions
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)
- Servings Per Recipe 12,
- Calories 181,
- Protein (gm) 1,
- Carbohydrate (gm) 1,
- Fat, total (gm) 20,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 14,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 826,
- Vitamin C (mg) 13,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Sodium (mg) 87,
- Potassium (mg) 78,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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