The pesto dip goes well with Paprika Chips or simple baguette toasts. Fast Hors d'Oeuvres

Mary Barber
Sara Corpening
June 1998

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Credit: © Simon Watson

Recipe Summary test

Yield:
MAKES ABOUT 2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

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Make Ahead

The pesto can be refrigerated for up to 2 days.

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