Cilantro-Almond Pesto with Coconut

Cilantro Almond Pesto
Robin Miller
  • Yield: 1 cups


1/2cup slivered almonds
1cup packed fresh cilantro leaves
1/4cup reduced-sodium chicken broth, or more as necessary
1tablespoon minced fresh ginger
2cloves garlic, minced
3tablespoons coconut oil or olive oil
salt, to taste
freshly ground black pepper, to taste


1. Place the almonds in a small dry skillet and set the pan over medium heat.

2. Cook for 2-3 minutes, until the nuts are golden brown and toasted, shaking the pan frequently.

3. Transfer the nuts to a blender and add the cilantro, broth, ginger, garlic, and oil.

4. Puree until smooth, adding more broth if necessary to create a thick pesto. Season to taste with salt and pepper.