Monday, October 8, 2012

Cilantro Almond Pesto

Great Indian take on pesto. Super fresh tasting, and way cheaper to make than basil-pine nut pesto.

Cilantro Almond Pesto
from Sharmis Passions
serves 2

1.5 cups dry pasta (fusilli)
1/2 cup packed cilantro (~1 bunch)
15 almonds
3 garlic cloves, chopped
1 green chilli, chopped
1 tsp. olive oil
salt, to taste

1. Bring a pot of water to boil. Place almonds in a small bowl, and cover with some of the boiling water. Add pasta to water and cook as per directions, and let almonds soak for 5 minutes.
2. Peel skins off almonds, and toss in food processor along with the rest of the ingredients. Blend until a paste is formed, adding oil until a good consistency is formed.
3. Salt to taste, mix the pasta in with the pesto, and serve.

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