Roasted Pepper, Almond and Cilantro Pesto

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

Slideshow: Fast Hors d'Oeuvres

  • Servings: MAKES ABOUT 2 CUPS

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Ingredients

  • One 12-ounce jar roasted red peppers, drained
  • 1/2 cup cilantro leaves
  • 1 tablespoon tomato paste
  • 1 tablespoon sherry vinegar
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons minced garlic
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon hot or sweet paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 cup coarsely ground blanched almonds (4 ounces)

How to make this recipe

  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.

Contributed By Photo © Simon Watson Published June 1998





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