Soak almonds in hot water for 5mins, then peel off the skin and keep aside. Cook pasta
with enough water(till immersing level) along with oil and salt.
Drain water and set aside. In a pan, dry roast garlic and green chillies - switch off,
cool down and grind it along with cilantro and almonds.
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.
The fresh flavour of cilantro and roasted garlic with almonds - should say it took the
pasta to a whole new level.
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.