Cilantro Pecan Pesto Recipes
CILANTRO PESTO
This quick and easy cilantro pesto recipe is the perfect way to use up any extra cilantro you have. Serve on grilled meat, seafood, pasta and more!
Provided by Isabel Eats
Categories Sauce
Time 5m
Number Of Ingredients 9
Steps:
- Add all ingredients to a food processor or blender and pulse until mostly smooth.
Nutrition Facts : ServingSize 2 tablespoons, Calories 120 kcal, Carbohydrate 2 g, Protein 2 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 243 mg, Fiber 1 g, Sugar 1 g
CILANTRO PARSLEY PESTO
There's a ton of recipes out there similar to this one, and I've tried many of them. This is my own adaptation using a combination of cilantro and parsley. Toasting the pine nuts is crucial for enhanced flavor. Make a day ahead to let the flavors intensify. This is an amazing condiment to grilled fish, seafood and chicken. It's also great as a sauce mixed in pasta.
Provided by Moseslakecooker
Categories Sauces
Time 10m
Yield 1 1/2 Cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place first 8 ingredients in a food processor.
- With processor running, slowly add olive oil.
- Add water if mixture is not smooth. Should have peanut butter-type consistency.
- Serve at room temperature.
Nutrition Facts : Calories 301.6, Fat 28.9, SaturatedFat 4.9, Cholesterol 11, Sodium 789, Carbohydrate 5.6, Fiber 1.6, Sugar 1.1, Protein 8.1
CILANTRO PESTO
This is a wonderful twist on pesto. Sometimes the basil version gets old and you want to impress everyone at the dinner table or potluck with a tasty new version.
Provided by DragonShoes
Categories Vegetable
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 253.9, Fat 24.3, SaturatedFat 3.6, Cholesterol 5.5, Sodium 447.3, Carbohydrate 5, Fiber 2, Sugar 1, Protein 6.3
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- MAKE THE PESTO: Prepare an ice bath by filling a large bowl with ice water; set aside. Bring a medium pot of water to a boil. Add the cilantro and cook just until bright green, 1 minute. Transfer to the ice bath to stop the cooking and drain. Squeeze out as much excess moisture as possible with your hands or in a clean kitchen towel. Coarsely chop the cilantro and put it in a food processor. Add the nuts, cheese, lemon zest, and garlic. Pulse until a coarse purée forms (it should be fairly chunky). Drizzle in the olive oil and pulse until it’s the desired consistency. Set aside.
- Heat the broiler. Put the cauliflower florets on a baking sheet and toss with the olive oil. Season with the salt, a few grinds of black pepper, and the thyme, if using. Broil until the cauliflower is just tender and the edges are well browned, about 10 minutes, tossing once halfway through cooking.
- Remove the cauliflower from the oven and toss with about 1/2 cup of the cilantro-pecan pesto. (Reserve any extra pesto for another use; store, covered, in the refrigerator for up to 2 days.) Transfer the cau¬liflower to a serving plate. Sprinkle with the cotija and then the lime juice, and serve immediately.
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