Cilantro Mint Pesto Recipes

CILANTRO MINT PESTO

Steps:

• In the bowl of a small food processor add the basil, mint, cilantro, and cashews. Pulse really well and scrape down the sides of the bowl. Add the parmesan and pulse a few more times.
• Add the lemon juice and pulse again. While the food processor is still running slowly drizzle the olive oil into the food processor and continue to process it until all the ingredients are emulsified.
• Scrape the pesto into a container and refrigerate for up to 5 days.

CILANTRO PESTO

Steps:

• Toast the almonds: Heat a small skillet on high heat. When the pan is hot, add the blanched almonds in a single layer. Stir with a wooden spoon. When the almonds are fragrant and start to brown, remove them from the pan.

MINT-CILANTRO PESTO

Steps:

• Combine mint, cilantro, garlic, pine nuts and lemon juice in the bowl of a Vitamix or food processor and chop.
• Leaving the motor running, add the olive oil in a slow, steady stream until mixture is moist (but not too oily).
• With the motor off, add cheese, salt and pepper.
• Process briefly to combine, then scrape into a bowl and cover until ready to use.

FABULOUS CILANTRO PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
• In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
• Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

MINT - CILANTRO PESTO

Steps:

• Pour olive oil into bowl of food processor.
• Add garlic, jalapeno and onion, and process until pureed.
• Add mint and cilantro leaves, pulsing on and off until a grainy puree forms.
• Add toasted pine nuts and pulse again.
• Gradually add Parmesan cheese, and a few more drops of olive oil if needed to blend ingredients.

PASTA WITH CILANTRO-PEANUT PESTO

Steps:

• In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, lime zest and juice, brown sugar, and 1/4 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.
• In a large bowl, toss pesto with pasta. Roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.

SHRIMP WITH CILANTRO-MINT PESTO

Steps:

• For the pesto: Combine all pesto ingredients in the work bowl of a food processor blender, and process until pureed. Use immediately, or cover and store in the refrigerator for up to two days.
• For the shrimp: Toss the shelled shrimp with the pesto in a shallow, nonreactive pan. Each shrimp should be well coated. Cover with plastic wrap and refrigerate for 1 to 2 hours.
• Prepare a charcoal grill or preheat a gas grill for direct grilling over high heat.
• Remove shrimp from pan and discard the marinade. Grill shrimp for 2 to 3 minutes per side.

CILANTRO PESTO

Steps:

• Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. Add the parmesan, oil and salt and puree to a smooth paste. Stir into hot pasta and serve.

CREAMY CILANTRO-MINT PESTO

Steps:

• Finely chop herbs & set aside.
• Mince the garlic and ginger and mash up into a paste with the salt using the side of your knife (This can also be done in a food processor or mortar and pestle)
• Transfer garlic+ginger paste to a large bowl and whisk in the olive oil and vinegar/lemon juice
• Stir in the herbs and sour cream
• Taste & add salt and pepper to finish
• If it's too thick, add a little water until it's the desired consistency
• If you're feeling lazy or want to save some time just rough chop everything and throw it all into a food processor/blender and give it a good buzz