Roasted Pepper, Almond and Cilantro Pesto

Name: Roasted Pepper, Almond and Cilantro Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons cayenne pepper; 1 teaspoons chili powder; 118 milliliters cilantro leaves; 2 teaspoons minced garlic; 113 grams cup coarsely ground blanched almonds; 1 teaspoons kosher salt; 2 teaspoons fresh lemon juice; 1 teaspoons hot or sweet paprika; 340 grams roasted red peppers, drained; 1 Tbsp sherry vinegar; 1 Tbsp tomato paste

You can never have too many condiment recipes, so give Roasted Pepper, Almond and Cilantro Pesto a try. Watching your figure? This gluten free, primal, and whole 30 recipe has 92 calories, 4g of protein, and 7g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 45 minutes. If you have tomato paste, chili powder, cilantro leaves, and a few other ingredients on hand, you can make it.

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.

Ingredients you will need

Ground Cayenne Pepper