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Cilantro Pesto with Almonds

Makes: 12 servings
Serving size: 2 Tbsp.
Prep 15 mins
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

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)
  • Servings Per Recipe 12,
  • cal. (kcal) 181,
  • Fat, total (g) 20,
  • sat. fat (g) 3,
  • carb. (g) 1,
  • Monosaturated fat (g) 14,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • pro. (g) 1,
  • vit. A (IU) 826,
  • vit. C (mg) 13,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • sodium (mg) 87,
  • Potassium (mg) 78,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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