Cilantro & Chili Lime Almond Creamy Pesto

by Sarah on May 30, 2014 · 3 comments

I get a lot of weird ideas.IMG_9893 (1024x683)

Like, “What if I solved the age old question of what to do with the massive amount of leftover cilantro in the fridge (minus the three or four fronds used for the enchiladas you made) by making pesto…IMG_9894 (1024x682)

…but also killed two birds with one stone nut by sacrificing these (insanely addictive) chili lime almonds purchased on a whim at (secret hotbed of delicious nutty snacks) CVS?”IMG_9882 (1024x683)

And, since ‘stir some yogurt into it’ has become the new ‘just throw some spinach under it’ why not make it a strange, creamy pesto creation that could easily act as a sauce–IMG_9902 (1024x681)

—as it did for those enchiladas (with a bit more almond milk stirred in)IMG_20140519_193923_863 (1024x587)

–or a dip for assorted vegetables or (newfound obsession) multigrain rice crackers from Target?IMG_9914 (1024x671)

I’m also not saying you shouldn’t just eat it by the spoonful, as it almost tasted like a spicy lime cilantro almond butter.

[Now THAT'S weird.]IMG_9909 (1024x683)

Chili Lime Almond Cilantro Creamy Pesto Sauce

[Makes about 1 3/4 cups]

  • 3/4 cup chili lime almonds
  • 1 large bunch fresh cilantro
  • 1 small jalapeno, seeded (optional)
  • 3/4 cup plain yogurt
  • 1/4 cup unsweetened almond milk
  • 2 Tbsp. lime juice
  1. Combine almonds and cilantro in a food processor.
  2. Process until very well ground.
  3. Add yogurt, almond milk, and lime juice.
  4. Process until smooth.
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{ 3 comments… read them below or add one }

Laura @ Sprint 2 the Table May 30, 2014 at 8:23 am

Weird is so harsh. I prefer strange. ;)

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Amanda @ Diary of a Semi-Health Nut May 30, 2014 at 5:09 pm

Holy buckets. You are like a mad kitchen scientist and I love it!

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Kaila @healthyhelperblog! May 31, 2014 at 8:31 pm

You had me at pesto.

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