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Almond Cilantro Pesto

Anusha Praveen
Almond Cilantro pesto is a refreshing take on the classic pesto using almonds and fresh cilantro leaves. It tastes great as a dip or even as a spread on sandwiches and wraps.
Prep Time 15 mins
Total Time 15 mins
Course Dip
Cuisine Italian
Servings 1 c


  • Almonds ½ c see notes
  • Cilantro 200 g stalks and all cleaned and chopped
  • Garlic cloves 3 to 4
  • Green chili 2 small
  • Lemon juice 2 tablespoon
  • Nutritional yeast flakes 2 tablespoon
  • Salt to taste
  • Olive oil 1 tablespoon


  • Soak the almonds in boiling hot water for 10 mins.
  • After 10 mins, drain the water and peel them. The soaking would have loosened up the peel.
  • In a blender, place the peeled almonds, chopped cilantro along with the other ingredients except the olive oil and blend to a smooth paste.
  • Make sure you rest your blender in between, scrape down the sides and then complete the blending process.
  • Once you have a smooth paste, add the olive oil finally and pulse the mixture for 10 secs.
  • Transfer to a clean air tight container and use as requied.
  • This pesto tastes great as a dip and also makes a wonderful spread for wraps and sandwiches.


1. I recommend soaking the almonds for two reasons- to loosen the peels and make it easier for peeling and also to make the grinding process easy.
2. My pesto is a light green because i used slightly more almonds than mentioned. Adjust the almonds as required for the color you desire.
3. You can skip the nutritional yeast if you desire. You will have a creamy pesto without the cheesy flavor then.
4. Do not blend the olive oil with the other ingredients. This will make your pesto slightly bitter.
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