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
MEXICAN-STYLE PESTO
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black. Place the charred peppers in a small bowl and cover until cool enough to handle. Peel and seed the peppers and add them to a food processor. Meanwhile, lightly toast the nuts and add to the processor bowl. Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt and pepper, and then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce. Place in a container, cover, and store in the refrigerator for a make-ahead meal.
- To serve, place the pesto in the bottom of a large serving bowl. Heat a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente. Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes. Serve immediately with grated Manchego on top.;
- To make stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
¿PORQUE NO? MEXICAN PESTO
Make and share this ¿porque No? Mexican Pesto recipe from Food.com.
Provided by COOKGIRl
Categories Sauces
Time 10m
Yield 3/4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: Pumpkin seeds are also known as "pepitas".
- Roast the cumin seeds and pumpkin seeds and set aside to cool. DO NOT burn.
- In mini-blender or food processor add all the ingredients and blend to a paste.
- Can also use a pestle and mortar or molcajete to blend the ingredients.
- Stir into cooked hot rice, noodles -- spread on bolillos -- .
Nutrition Facts : Calories 77.8, Fat 6.8, SaturatedFat 2.2, Cholesterol 8.7, Sodium 95.6, Carbohydrate 1.9, Fiber 0.4, Sugar 0.5, Protein 3
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