Cilantro And Toasted Almond Pesto Recipes

PASTA WITH CILANTRO-ALMOND PESTO

Pasta with Cilantro-Almond Pesto image

Sweet roasted carrots and salty feta make excellent foils for verdant, brightly flavored cilantro pesto in this quick weeknight dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

1 cup whole almonds
Kosher salt and freshly ground pepper
12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli
1 small clove garlic, chopped (1 teaspoon)
1 1/2 cups lightly packed cilantro, plus sprigs for serving (optional)
1/2 cup extra-virgin olive oil
1 cup roasted carrots (from 3; see Easy Roasted Vegetables), for serving
1 cup crumbled feta (5 ounces), for serving

Steps:

Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until golden and fragrant, about 12 minutes. Let cool completely. Coarsely chop 1/3 cup; reserve.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
Meanwhile, drop garlic in feed tube of a running food processor. Add 2/3 cup almonds; process until coarsely chopped. Add cilantro and oil; process to a paste. Season with salt and pepper.
Add pesto to drained pasta along with 1/4 cup pasta water to loosen pesto slightly. Toss to combine, creating a silky sauce. Serve with carrots, feta, reserved almonds, and cilantro sprigs.

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

Ingredients

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

Provided by Food Network

Categories condiment

Time 10m

Yield About 1 cup

Number Of Ingredients 9

Ingredients

6 cloves garlic, peeled
1 bunch fresh parsley, stemmed
1 bunch fresh cilantro, stemmed
2 tablespoons almonds, toasted
4 tablespoons olive oil
1/4 teaspoon herbal salt
Juice of 1/2 lemon
Freshly ground black pepper
Serving suggestions: Chips or bread

Steps:

Put the garlic into the food processor and begin pureeing. Add in the parsley followed by the cilantro and then the almonds. Pulse to chop. Add the oil, salt, lemon juice and some pepper and blend well. Serve as a dipping sauce with chips or bread.

CILANTRO PESTO

Cilantro Pesto image

Provided by Daisy Martinez

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup extra-virgin olive oil
1 packed cup coarsely chopped cilantro (stems and all)
1 packed cup flat-leaf parsley
1/4 cup marcona almonds or blanched almonds
2 teaspoons white wine vinegar
Kosher or fine sea salt and freshly ground black pepper

Steps:

This is particularly good with shrimp skewers or short ribs, but it would be at home with any simple fish steak or fish fillet off the grill. I went with a straightforward white wine vinegar here, but you can fine tune this to your own taste by using sherry vinegar, lemon and/or lime juice, or balsamic vinegar.
Pour the oil into a blender jar. Add the cilantro, parsley, almonds, and vinegar and blend until the herbs are finely chopped and the mixture is fairly smooth. Season, to taste, with salt and pepper. The pesto can be made up to a day in advance. Scrape into a storage container and press a piece of plastic wrap directly on the surface to prevent the pesto from turning dark. Refrigerate until ready to use. Bring the pesto to room temperature before serving.

CILANTRO ALMOND PESTO

Cilantro Almond Pesto image

This is great with chicken, pasta or on a toasted french/sourdough bread! It makes a fabulous addition to a grilled cheese sandwich by adding a touch of sophistication and flavor! It can be used as a condiment or a dip! It does not last long in our house!

Provided by christymarsh

Categories < 15 Mins

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup cilantro
1/2 cup almond meal
1 garlic clove
1 tablespoon olive oil
3 tablespoons lemon juice
salt

Steps:

Put all ingredients in a blender or food processor and enjoy! The flavor is best if the pesto is given a chase to sit for a few hours.

Nutrition Facts : Calories 102.7, Fat 9.3, SaturatedFat 0.9, Sodium 2.3, Carbohydrate 3.8, Fiber 1.6, Sugar 0.8, Protein 2.7

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