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Ingredients
½ cup whole almonds, shelled
3 cups cilantro leaves and tender stems (about 2 bunches), rinsed
1 or 2 garlic cloves, smashed
½ cup extra virgin olive oil, more as needed
⅔ cup grated aged sheep’s milk cheese like Nisa, Serpa or pecorino-Toscano
Salt
freshly ground black pepper
Nutritional analysis per serving
12 grams carbs; 46 milligrams cholesterol; 869 calories; 54 grams monosaturated fat; 10 grams polyunsaturated fat; 16 grams saturated fat; 84 grams fat; 6 grams fiber; 650 milligrams sodium; 23 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Roast nuts on a sheet until golden, 8 to 10 minutes. When cool, transfer to a food processor with the cilantro and garlic to taste.
- Step 2
Process until nuts are coarsely ground; scrape sides if needed. With motor on, add oil in fine stream; pulse until smooth. Turn off motor, add cheese and pulse several times until just mixed. If too thick, add oil. Season with salt and pepper. Serve right away with pasta, grilled meats, vegetables or soups, or freeze.
Private Notes