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Cilantro Almond Pesto

Cilantro Almond Pesto is a popular Italian main
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Serves 2


3/4 cup - fusilli Pasta

1/2 cup - packed Cilantro ( Coriander leaves )

15 - Almonds (badam)

3 - Garlic pearls, halved

Green chillies

1/2 tsp - Olive oil



  1. Soak almonds in hot water for 5 mins, peel and keep aside.
  2. Cook pasta with enough water (till immersing level) along with oil and salt. Drain water and set aside.
  3. In a pan, dry roast garlic and green chillies - switch off the stove, cool down and grind it along with cilantro and almonds. Grind it to a semi coarse paste.
  4. Sprinkle a little water to make it get it to a chutney consistency.
  5. Transfer the cilantro-almond pesto to cooked pasta, add salt and mix well until the pasta is coated well with the pesto.
  6. Recipe and Image courtesy: Sharmis Passions
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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