Active Time
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Yield
Serves : MAKES ABOUT 2 CUPS
© Simon Watson

How to Make It

Step

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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