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Ingredients10 m servings 147 cals
Original recipe yields 16 servings (4 cups)
- Place cilantro, green onions, almonds, olive oil, and Parmesan cheese in a food processor; puree until smooth. Gradually pour in stock until the sauce has the consistency of a thin gravy.
- Cook's note:
- Replace the chicken stock with vegetable stock for a vegetarian sauce.
Per Serving: 147 calories; 13 g fat; 4.3 g carbohydrates; 5 g protein; 5 mg cholesterol; 132 mg sodium. Full nutrition