Cilantro Jalapeno Pesto With Lime Recipes

CILANTRO LIME PESTO

Cilantro Lime Pesto image

Think chimichurri meets classic pesto. Use it as a pasta sauce, salad dressing, sandwich spread and more!

Provided by A Saucy Kitchen, Sarah Nevins

Time 10m

Number Of Ingredients 8

Ingredients

2 cups fresh cilantro leaves, packed (50 g)
1/2 cup shelled pistachios (67 g)
1 jalapeño, deseeded
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon lime juice (15 ml)
1/2 teaspoon salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
1/2 cup extra-virgin olive oil (120 ml)

Steps:

Add the cilantro, pistachios, jalapeño, garlic, lime zest, lime juice, salt and pepper to the bowl of a food processor or blender. Blend or pulse until the ingredients are all finely chopped and well combined. Stop and scrape down the sides of the bowl as needed.
With the blender running on a low speed, pour in the the olive oil into the blender in a slow and steady stream (this allows the pesto to emulsify which prevents the oil from separating later).
Blend until you reach your desired consistency (for a thinner pesto sauce add an addition 1-3 tablespoons oil).
Taste and season with black pepper and more salt as needed.
Keep stored in an airtight container in the refrigerator for up to 1 week or in the freezer up to six months.

CILANTRO PESTO

Cilantro Pesto image

Traditional basil pesto gets a run for its money with this bright, flavorful Mexican version of the Italian original. Cilantro pesto is best on cold pasta salads and is great as a topping on grilled chicken or fish.

Yield makes 1 1/2 cups

Number Of Ingredients 7

Ingredients

2 cups (packed) cilantro leaves
3/4 cup (packed) añejo or feta cheese
1/2 cup roasted salted sunflower seeds
2 tablespoons fresh lime juice
1/2 jalapeño chile, stemmed and seeded
3/4 cup olive oil
Salt and freshly ground black pepper

Steps:

Combine the cilantro, cheese, sunflower seeds, lime juice, and jalapeño in a food processor and pulse to combine. With the machine running, gradually add the olive oil. Season the pesto to taste with salt and pepper. Cover and refrigerate for up to 2 hours. Bring to room temperature and stir before using.

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