I love cilantro-smoked almond pesto! This condiment comes together in minutes and only requires a few ingredients. Toss it with pasta or spread it on pizza, top eggs or roasted veggies…
Summer is in full swing, the first heat wave arrived weeks ago and is going to stay until September. In addition, severe thunderstorms are rolling in town, not to cool it down a bit just to scare the hell out of me when another gigantic tree fell on the street (just seconds after Mr. F passed by!) and caused a power outage for hours. High temperatures and insane humidity are no fun especially with an A/C not doing its job due to the lack of electricity. I hate to admit how much I rely on power, but I do. However I managed to accomplish a comforting meal and I felt a bit old school while lighting the top gas burner with a match. Lucky me I already had the cilantro-smoked almond pesto in my fridge and all I had to do is cooking some pasta.
cilantro-smoked almond pesto
This recipe for cilantro-smoked almond pesto has a bright green color and is bursting with fresh cilantro and smoky flavor. Many of you are not a big fan of cilantro because it is too soapy for your taste. First I wasn’t impressed by its taste either but it grew on me and now I love it. I made this pesto for a couple of times and it is great with baked or mashed potatoes, grilled meats, as a base for a sandwich or garnish for soup. Smoked almonds are a different story, I bought them accidently at a pit stop during a road trip and they turned me on flavored nuts in general, I had been rather into roasted and salted before that. Cilantro and smoked almonds married in a pesto is the best thing since Betty White.
- 50 g / ⅓ cup smoked almonds
- 1 garlic clove, peeled
- ½ teaspoon cayenne pepper
- 1 bunch fresh cilantro, washed and dried
- 120 ml / ½ cup extra virgin olive oil
- 50 g / ½ cup freshly grated Parmesan cheese
- sea salt to taste
- Combine almonds, garlic, and cayenne pepper in the bowl of a food processor and pulse until the ingredients form a coarse paste.
- Add cilantro and pulse until well incorporated into the other ingredients.
- With the machine running, slowly add olive oil.
- Add the cheese and process very briefly, just long enough to combine.
- Season with salt to taste but keep in mind almonds are already salted.
- Store in refrigerator or freezer.