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Recipe: Roasted Pepper, Almond, and Cilantro Pesto (blender or food processor)

Toppings - Assorted
ROASTED PEPPER, ALMOND, AND CILANTRO PESTO

1 (12-ounce) jar roasted red peppers, drained
1/2 cup cilantro
1 tablespoon tomato paste
1 tablespoon sherry vinegar
2 teaspoons fresh lemon juice
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 cup coarsely ground blanched almonds
Cayenne pepper or Tabasco sauce, to taste

In a food processor or blender, combine the peppers with the cilantro, tomato paste, vinegar, lemon juice, garlic, salt, paprika, and chili powder. Process until the mixture is smooth, scraping down the sides of the bowl as necessary.

Add the almonds and pulse just until combined. Add cayenne or Tabasco, if you prefer a spicier dip.

Transfer the pesto to a bowl and serve alongside baguette toasts, pita, or tortilla chips.

Yield: 2 cups
Source: Jan Wolff in the Bergen Record, June 7, 2000
MsgID: 118807
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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