High 5 Cilantro-Almond Pesto

High 5 Cilantro-Almond Pesto

Recipe by Chef Laura RomitoCourse: UncategorizedCuisine: American
Servings

1

pint
Prep time

10

minutes

Ingredients

  • 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

Directions

  • 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.

Notes

  • Keeps in refrigeration for 2-3 days.

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