Creamy 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.

CREAMY CILANTRO PESTO SAUCE

Steps:

• Blend cilantro leaves, cream cheese, artichoke hearts, green onions, basil, jalapeno pepper, lemon juice, and salt in a blender until smooth.

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.

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.