High 5 Cilantro-Almond PestoCourse: UncategorizedCuisine: American
1 bunch (approx 2 cups) cilantro leaves and stems (if small, use 2)
¾ cup almond slivers, lightly toasted
1 large poblano pepper, roasted and peeled, seeds removed
¾ cup mayonnaise
1 cup sour cream
2 – 3 tsp High 5 Sweet Sass Sugar Blend (or to taste)
2 T lime juice (or more if you’d like)
to taste Original Unboring salt (start with about 1 tsp)
1/2 tsp Fixer Upper
- Process cilantro and poblano by pulsing in food processor to a fine mince, then add toasted almonds and pulse further to a fairly smooth pesto consistency.
- Transfer to mixing bowl and stir in remaining ingredients.
- Season to taste.
- Keeps in refrigeration for 2-3 days.