Cilantro Mint Pesto Recipes

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

CILANTRO PESTO

Cilantro Pesto image

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

Ingredients

3 cups loosely packed cilantro
1/2 cup olive oil
1/2 cup sliced almonds
1/3 cup cotija cheese
1/4 cup chopped red onion
3 tablespoons lime juice ((about 1 1/2 limes))
1 clove garlic
1 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper

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

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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