Green Chile Cilantro Pesto Sauce Pasta Recipes

CREAMY CILANTRO PESTO PASTA

Creamy Cilantro Pesto Pasta image

Provided by Marie

Time 25m

Number Of Ingredients 11

Ingredients

1 lb pasta ((500 g) any shape of pasta will work here.)
1/2 tbsp olive oil
2 garlic cloves (minced)
3/4 cup half-and-half ((12% fat) or light cream (20% fat))
2 cups cilantro (packed - you can add the stems, too)
1/2 cup roasted almonds
1/4 cup red onion (chopped)
1/4 tsp crushed pepper flakes (more or less to taste)
1/2 teaspoon sea salt
2 tbsp lime juice
1/4 cup extra virgin olive oil

Steps:

Bring a large pot of water to a boil and season generously with salt. Cook pasta according to package instructions.
While the water is heating and pasta is cooking, make the cilantro pesto. Place all the ingredients, except olive oil, in a food processor and pulse until combined and it looks like a rough paste, scraping the sides of the bowl as needed. While the food processor is running, pour olive oil in a steady stream and process until smooth.
When pasta is ready, save about 1/2 cup of pasta water (don't forget, it's important for the sauce!) and drain the pasta in a colander.
Heat olive oil in a large skillet over medium-low heat, and cook garlic for 30 seconds or so, until fragrant. Pour cream and mix. Turn off the heat and stir in cilantro pesto. Add cooked pasta and toss to coat with the sauce. Add a little bit of pasta cooking water, a little bit at a time, until you reach a perfectly smooth texture. Taste and adjust salt as needed. Serve immediately.

Nutrition Facts : ServingSize 1 /4, Calories 727 kcal, Carbohydrate 93 g, Protein 20 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 17 mg, Sodium 321 mg, Fiber 6 g, Sugar 4 g

GREEN CHILE-CILANTRO PESTO SAUCE (PASTA)

Green Chile-Cilantro Pesto Sauce (Pasta) image

This comes from Cook's Country and I love everything from their magazine. I'm always looking for new pasta recipes, and I adore cilantro.

Provided by ihvhope

Categories High In...

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups lightly packed fresh cilantro
1 1/2 cups grated parmesan cheese
4 (4 ounce) cans chopped green chili peppers
1 jalapeno chile, seeded and chopped fine
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 cup olive oil
salt and pepper

Steps:

Puree cilantro, cheese, green chile, jalapeno, pine nuts, and garlic in food processor until smooth, scraping down sides as necessary.
With processor running, add oil in steady stream until emulsified. Season with salt and pepper.
Toss pesto with cooked pasta and reserved pasta cooking water, if necessary.

Nutrition Facts : Calories 507.9, Fat 43.8, SaturatedFat 10.7, Cholesterol 33, Sodium 586.1, Carbohydrate 14.4, Fiber 2.4, Sugar 6.7, Protein 18.2

SOBA WITH GREEN CHILE PESTO

Soba with Green Chile Pesto image

The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly calibrated prickle of spice enhances the other elements and wakes up the palate.

Provided by Chris Morocco

Categories Bon Appétit Noodle Chile Pepper Sesame Sesame Oil Green Onion/Scallion Watercress Cilantro Basil Quick & Easy Vegetarian Vegan Dinner

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 ounces soba (Japanese-style noodles)
Kosher salt
2 tablespoons white miso
1 tablespoon fresh lime juice
3/4 teaspoon toasted sesame oil
3 serrano chiles, 2 halved and seeds removed, 1 thinly sliced
1 garlic clove, peeled
2 scallions, white and pale-green parts only, chopped
2 cups chopped basil leaves, plus torn leaves for serving
2 cups chopped cilantro
2 cups trimmed watercress
Toasted sesame seeds (for serving)

Steps:

Cook noodles in a large pot of boiling salted water until al dente, about 5 minutes. Drain, reserving 1/4 cup soba cooking liquid.
Meanwhile, whisk miso, lime juice, and oil in a large bowl. Chop halved chiles, garlic, and a pinch of salt together on a cutting board, then use the side of chef's knife to mash into a paste. Transfer to bowl with miso mixture and mix well. Add scallions, chopped basil, and cilantro and toss to combine; season pesto with salt.
Add soba, watercress, and sliced chile to pesto and toss, adding reserved soba cooking liquid by the teaspoonfuls as needed, until nicely coated.
Serve noodles topped with torn basil and sesame seeds.

GREEN CHILE CILANTRO PESTO

Green Chile Cilantro Pesto image

This is no ordinary pesto! This is pesto New Mexico style. Recipe comes from Real New Mexico Chile Cookbook by Sandy Szwarc. Hope you enjoy it!

Provided by PaulaG

Categories Southwestern U.S.

Time 15m

Yield 5 cups

Number Of Ingredients 9

Ingredients

3 1/2 cups new mexico peppers, roasted, peeled and chopped (Anaheim Chile)
1 1/4 cups fresh cilantro leaves (1 large bunch)
1 teaspoon lime zest
1 tablespoon lime juice
1 cup pine nuts
1/2 cup olive oil
4 garlic cloves, peeled
salt
1 cup parmesan cheese (of a mixture of both) or 1 cup romano cheese, grated (of a mixture of both)

Steps:

In a blender or food processor add the chiles, cilantro, lime zest, lime juice, nuts, olive oil, and garlic.
Puree until amost smooth. Stir in the grated cheese, taste and adjust salt to taste.

Nutrition Facts : Calories 506.1, Fat 46, SaturatedFat 7.8, Cholesterol 17.6, Sodium 316.4, Carbohydrate 15.5, Fiber 2.8, Sugar 6.6, Protein 13.7

CREAMY CILANTRO PESTO SAUCE

Creamy Cilantro Pesto Sauce image

A delicious creamy topping for chicken or fish. Can be served cold or hot. I personally prefer it cold on top of hot broiled lemon pepper mahi mahi with brown rice and steamed spinach. Garnish dish with cilantro leaves after topping with sauce.

Provided by KB

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

1 bunch cilantro leaves
½ cup reduced-fat cream cheese
5 artichoke hearts
2 green onions, or more to taste
5 leaves fresh basil, or more to taste
2 tablespoons chopped jalapeno pepper
½ lemon, juiced
1 dash salt

Steps:

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

Nutrition Facts : Calories 44.8 calories, Carbohydrate 2.7 g, Cholesterol 8.9 mg, Fat 2.9 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.8 g, Sodium 152.6 mg, Sugar 0.2 g

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