Cilantro and Almond Pesto

A great alternative to the classic basil and pine nut pesto. Enjoy with pasta, as a pizza topping, with chicken or with any other dish you like. I have used it here with zucchini noodles topped with shrimp.

1 cup of cilantro leaves (not too many stalks)
½ cup of curly parsley
¾ cup of extra virgin olive oil
2 garlic cloves, minced
1 tsp of pomegranate infused balsamic vinegar (plain balsamic is fine also)
¼ cup of almond flour
⅓ cup grated parmesan and extra for topping
¼ tsp ground pepper

In a food processor, add the parsley, cilantro and garlic
Pulse until nicely chopped but not smooth
Add the oil, almonds, parmesan and pepper
Pulse the mixture until you achieve the consistency you desire
Serve with pasta, zucchini noodles, as a pizza topping or serve with chicken

© 2014-2015 Caroline’s Family Kitchen and


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