Island Cilantro Pesto Recipes

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CILANTRO PESTO



Cilantro Pesto image

"Feel free to make this simple pesto ahead of time and freeze it." This brightly colored pesto tastes as fresh as it looks! Karen Deaver, Babylon Village, NY

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 6

1 cup fresh cilantro leaves
1/4 cup grated Parmesan cheese
1/4 cup chopped walnuts
2 tablespoons lime juice
1/2 cup olive oil
Cooked jumbo shrimp, peeled and deveined

Steps:

  • Place cilantro and cheese in a food processor; cover and pulse until chopped. Add walnuts and lime juice; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with shrimp.

Nutrition Facts : Calories 152 calories, Fat 16g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 40mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CILANTRO PESTO



Cilantro Pesto image

Provided by Food Network

Yield 1 cup

Number Of Ingredients 8

6 cloves garlic, peeled
1 bunch fresh parsley, stemmed
1 bunch fresh cilantro, stemmed
2 tablespoons almonds, toasted
4 tablespoons olive oil
Juice of 1/2 lemon
1/4 teaspoon sea salt
Freshly ground black pepper

Steps:

  • Hand chop the garlic, parsley, cilantro, and almonds. Combine the pesto mixture with the oil, lemon juice, salt, and pepper until well mixed. Serve as a dipping sauce with the tortitas de papas cruda y elote.

FABULOUS CILANTRO PESTO



Fabulous Cilantro Pesto image

This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing.

Provided by Gena Urias

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
¼ cup grated Parmesan cheese
½ teaspoon cayenne pepper
½ cup walnuts or pecans
salt to taste
½ cup olive oil

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.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 42.8 g, Cholesterol 2.8 mg, Fat 20.5 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 3.1 g, Sodium 54.8 mg, Sugar 2.2 g

CILANTRO PESTO



Cilantro Pesto image

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

1 cup packed fresh cilantro leaves
1/2 cup almonds
3 large garlic cloves
1/4 cup grated parmesan cheese
1/4 cup olive oil
1/2 teaspoon salt

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

CULANTRO PESTO



Culantro Pesto image

Make this new pesto recipe with a twist: It uses a staple Puerto Rican herb instead of the usual basil.

Provided by Von Diaz

Categories     Cilantro     Parsley     Sauce     Sauce Secrets     Herb     Puerto Rico

Yield Makes about 2 cups

Number Of Ingredients 7

2 garlic cloves
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
2 tablespoons pine nuts
2 tablespoons olive oil
1 cup packed fresh culantro leaves
1/3 cup grated Parmesan and/or Pecorino Romano cheese

Steps:

  • Combine the garlic, salt, pepper to taste, and pine nuts in a food processor. Add the oil and culantro and process until smooth. Add the cheese and pulse to incorporate. Store in an airtight container until ready to use, up to 1 week in the refrigerator or 4 months in the freezer.

CILANTRO PESTO



Cilantro Pesto image

A great way to use up fresh cilantro. Nice bright pesto, perfect for the summer. It is great mixed with pasta and chopped tomatoes.

Provided by Veggie Girl.

Categories     < 15 Mins

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 bunch cilantro (about 2 packed cups)
2 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons parmesan cheese
2 tablespoons toasted almonds
2 garlic cloves
salt and pepper

Steps:

  • Put everything into food processor. Blend until well incorporated.

CILANTRO JALAPENO PESTO WITH LIME



Cilantro Jalapeno Pesto with Lime image

This is a spicy alternative to classic basil pesto. You can control the spiciness by using less jalapeno and by removing the seeds and white membrane of the pepper before adding it to the pesto. If you like the spice, just throw it all in!

Provided by Kelly Van Hooser Turner

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 10m

Yield 6

Number Of Ingredients 7

1 bunch fresh cilantro
2 ½ tablespoons toasted pine nuts
¼ cup extra virgin olive oil
5 cloves garlic
1 tablespoon fresh lime juice
½ fresh jalapeno pepper, seeded
¼ cup grated Parmesan cheese

Steps:

  • Combine the cilantro, pine nuts, olive oil, garlic, lime juice, jalapeno pepper, and Parmesan cheese in a blender; pulse until the mixture reaches a soft, paste-like consistency.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 1.9 g, Cholesterol 3.7 mg, Fat 12.4 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 68.6 mg, Sugar 0.3 g

CHIPOTLE CILANTRO PESTO



Chipotle Cilantro Pesto image

Make and share this Chipotle Cilantro Pesto recipe from Food.com.

Provided by mariposa13

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 10

2 cups fresh spinach (leaves only)
2 cups chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1/4 cup shelled pumpkin seeds
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh oregano
3 garlic cloves
1 chipotle chile in adobo, roughly chopped
4 teaspoons olive oil or 4 teaspoons nonfat broth
1 tablespoon fresh lime juice

Steps:

  • In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.
  • With the motor running, add the oil and lime juice and process for 15 to 20 minutes until well blended.
  • Scrape into a container, cover, and refrigerate until ready to use.
  • The pesto keeps for 3 to 4 days in the refrigerator.
  • Makes 2 cups.
  • IDEA: Substitute chicken broth for oil and use the same day. Shake well before using.
  • NOTES : Adjust the "fire" of the adobo (hotter than the chile) to your taste and experience. For more flavor, add tarragon, rosemary, sun-dried tomatoes, roasted red bell peppers, roasted eggplant, whatever! Use as a condiment. Dab and swirl into thick soups. Toss onto hot pasta, especially good on polenta-pasta-twists. Add to salsa. The cilantro pesto could be made, I think, with less or no oil - sub broth.

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