Cilantro Almond Pesto Recipe – IngredientsServes: 2Cooking Time: 15 mins
Fusilli pasta – 3/4 cup
Cilantro(Coriander leaves) – 1/2 cup packed
Almonds(Badam) – 15
Garlic – 3 pearls halved
Green Chillies – 1 chopped
Olive oil – 1/2 tsp
Salt – to taste
3.Grind it to a semi coarse paste. Sprinkle little water to make it like chutney consistency. Transfer the cilantro almond pesto to cooked pasta , add salt and mix well until the pesto is coated well with the pesto.
- You can use the pesto for any type of pasta.
- The pesto can be made in advance and stored(refrigerated). It keeps well for 3 days.
- Adding oil while cooking pasta always helps to avoid sticking.