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Cilantro Pesto with Hot Peppers
My family likes it spicy so I added lots of spice to this recipe. You can adjust the amount of peppers that you use according to how much spice you want in your pesto. The red chili peppers and crushed red pepper are optional.
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| Servings | Prep Time |
| 1cup | 10minutes |
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Ingredients
- 1/2 cup almondsyou can use whole, sliced or slivered
- 2cups cilantrostems removed
- 1/2cup parmesan cheeseshredded
- 2 limeeither the juice of 2 limes or 2 teaspoons lime juice
- 1tsp salt
- 1tsp crushed red pepper(optional)
- 1/2tsp cumin
- 2tbsp garlicminced
- 1/2cup olive oilextra virgin
- 1 serrano pepperseeds and membranes removed
- 1 red chili pepperseeds removed (optional)
Instructions
- Place almonds in a food processor and pulse until the almonds look like breadcrumbs
- Add the cilantro, garlic, lime juice, salt, cumin, serrano, chili pepper, and crushed red pepper. Pulse until it is well blended.
- Slowly add the olive oil with the processor on low until the pesto is a creamy paste
- You can store in small glass jars or fill ice cube trays with pesto and when frozen, store in a plastic bag or container. Make sure to mark and date the container for storing.
Recipe Notes
This Spicy Cilantro Pesto recipe is gluten free and vegetarian.
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