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Roasted Pepper, Almond and Cilantro Pesto
© Simon Watson

Roasted Pepper, Almond and Cilantro Pesto

  • SERVINGS: MAKES ABOUT 2 CUPS
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

The pesto dip goes well with Paprika Chips or simple baguette toasts.

  1. One 12-ounce jar roasted red peppers, drained
  2. 1/2 cup cilantro leaves
  3. 1 tablespoon tomato paste
  4. 1 tablespoon sherry vinegar
  5. 2 teaspoons fresh lemon juice
  6. 1 1/2 teaspoons minced garlic
  7. 1 1/4 teaspoons kosher salt
  8. 1/2 teaspoon hot or sweet paprika
  9. 1/2 teaspoon chili powder
  10. 1/4 teaspoon cayenne pepper
  11. 1 cup coarsely ground blanched almonds (4 ounces)
  1. 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
Make Ahead The pesto can be refrigerated for up to 2 days.
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