Roasted Pepper, Almond and Cilantro Pesto
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
One 12-ounce jar roasted red peppers, drained
1/2 cup cilantro leaves
1 tablespoon tomato paste
1 tablespoon sherry vinegar
2 teaspoons fresh lemon juice
1 1/2 teaspoons minced garlic
1 1/4 teaspoons kosher salt
1/2 teaspoon hot or sweet paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup coarsely ground blanched almonds (4 ounces)
Instructions
In a food processor or blender, combine the peppers with the cilantro, tomato paste, vinegar, lemon juice, garlic, salt, paprika, chili powder and cayenne and pulse until the peppers and cilantro are finely chopped. Scrape down the side of the bowl and process until smooth. Add the almonds and pulse until combined. Transfer the pesto to a bowl and serve
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment