Mint Cilantro Pesto Recipes

CILANTRO MINT PESTO

Cilantro Mint Pesto image

Cilantro, mint, cashews, and basil are ground together in a food processor for an herby take on the classic pesto. Slather on toast or add to a sandwich to give it lots of herb flavor.-

Provided by Carolyn

Categories sauce

Number Of Ingredients 7

Ingredients

1/3 cup cilantro, loosely packed
1/4 cup mint, loosely packed
1/4 cup basil, loosely packed
2 t. lemon juice (freshly squeezed)
3 tbsp cashews
3 to 4 tbsp olive oil
2 tbsp parmesan cheese

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.

THAI BASIL MINT CILANTRO PESTO

Thai Basil Mint Cilantro Pesto image

This fragrant and delicious Thai Basil Mint Cilantro Pesto is so wonderful on just about anything! The basil, mint, and cilantro combined with the garlic, walnuts, and green curry paste give it just the right amount of flavoring.

Provided by Asian Caucasian

Categories Sauce

Time 15m

Number Of Ingredients 9

Ingredients

1 cup fresh Thai (or regular) basil
1 cup fresh cilantro
1 cup fresh mint
2 cloves garlic
1/4 cup walnuts
1 teaspoon fish sauce
2 tablespoons green curry paste
Juice from 1 lime
1/4 cup extra virgin olive oil

Steps:

Place all ingredients, except olive oil, in a food processor and pulse until smooth.
Drizzle in the olive oil to form the pesto. Taste for seasoning.
Store in the fridge or freeze until ready to use.

Nutrition Facts : Calories 134 calories, Sugar 0.4 g, Sodium 151 mg, Fat 13.9 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 2.6 g, Fiber 1.2 g, Protein 0.9 g, Cholesterol 0 mg

MINT-CILANTRO PESTO

Mint-Cilantro Pesto image

Provided by Nicole

Yield Makes about ¾ cup

Number Of Ingredients 8

Ingredients

2 cups fresh mint, thoroughly washed and patted dry
1 cup fresh cilantro, thoroughly washed and patted dry
1 medium clove of garlic
¼ cup pine nuts
2 tablespoons fresh lemon juice
½ cup (or more) of extra virgin olive oil
¼ cup grated Parmigiano Reggiano cheese
Coarse sea salt and freshly ground pepper

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.

MINT - CILANTRO PESTO

Mint - Cilantro Pesto image

A dollop of this on poached salmon, grilled chickin, lamb, tomato soup and chile really livens things up!!

Provided by RecipeMonster

Categories Sauces

Time 15m

Yield 1 1/2 cups, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons extra virgin olive oil
1 garlic clove, chopped
1 jalapeno, chopped (remove seeds)
1 tablespoon onion, chopped
1 1/2 cups fresh mint leaves, washed and spun dry
1 cup fresh cilantro leaves, washed and spun dry
1/2 cup pine nuts, lightly toasted
1/2 cup parmesan cheese, freshly grated

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.

Nutrition Facts : Calories 119, Fat 11, SaturatedFat 2, Cholesterol 5.5, Sodium 98.3, Carbohydrate 2.5, Fiber 0.8, Sugar 0.5, Protein 3.8

SHRIMP WITH CILANTRO-MINT PESTO

Shrimp With Cilantro-Mint Pesto image

Adapted by those food mavens at The Tmes-Picayune from "Al Roker's Big Bad Book of Barbecue," this recipe makes 2 cups of pesto, enough for up to 4 pounds of seafood or chicken, and it's great on vegetables, too.

Provided by Busters friend

Categories < 4 Hours

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/3 cups cilantro leaves, packed
3/4 cup mint leaf, packed
1/2 cup virgin olive oil
1/4 cup parmesan cheese, freshly grated
1/4 cup lime juice, fresh (from 2 limes, lemons OK too)
4 garlic cloves, peeled
1 jalapeno pepper, stemmed and seeded
1 teaspoon coarse salt
4 lbs shrimp, fresh (frozen OK)

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.

Nutrition Facts : Calories 380.8, Fat 18.4, SaturatedFat 3.2, Cholesterol 348.4, Sodium 677.6, Carbohydrate 3.9, Fiber 0.4, Sugar 0.3, Protein 47.7

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