Cilantro Pesto Pizza Recipes

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CILANTRO PESTO PIZZA



Cilantro Pesto Pizza image

-Taste of Home Cooking School

Provided by Taste of Home

Time 55m

Yield 6-8 servings.

Number Of Ingredients 15

10 Rhodes™ Dinner Rolls, thawed and risen
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon taco seasoning
2 tablespoons olive oil
1-1/2 cups (6 ounces) shredded Colby-Monterey Jack cheese
1/2 cup chopped tomato
2 tablespoons chopped green onions
CILANTRO PESTO:
2 cups fresh cilantro leaves
3 tablespoons pine nuts or chopped walnuts
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 tablespoon lime juice
1 tablespoon olive oil
Salt and pepper to taste

Steps:

  • Spray counter or surface lightly with cooking spray. Combine rolls to form a ball. Roll into a 13-in. circle. Transfer dough to a 12-in. pizza pan coated with cooking spray; build up edges slightly., Poke holes in crust with a fork. Bake at 350° for 10 minutes. Remove from oven to cool. Meanwhile combine all pesto ingredients in a food processor or blender; cover and process until well blended. Spread pesto evenly over cooled crust., Combine chicken and taco seasoning; mix well. In a large skillet, saute chicken in oil until juices run clear. Top pesto with chicken, cheese, tomato and green onions. Bake at 350° for 10-15 minutes.

Nutrition Facts :

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

GRILLED SHRIMP AND CILANTRO PESTO PIZZA



Grilled Shrimp and Cilantro Pesto Pizza image

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 19

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
1 1/2 teaspoons salt
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
Cilantro Pesto, recipe follows
8 ounces buffalo mozzarella, thinly sliced
Grilled Shrimp, recipe follows
Fresh cilantro leaves, for garnish
3/4 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 garlic cloves, coarsely chopped
2 tablespoons pine nuts
1/4 cup grated Parmesan
1/2 cup olive oil
Salt and freshly ground black pepper
16 large shrimp, peeled and deveined
Olive oil
Salt and freshly ground black pepper

Steps:

  • Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
  • Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot.
  • Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.;
  • Preheat the grill to medium-high.
  • Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).

CILANTRO PESTO PIZZA



CILANTRO PESTO PIZZA image

Categories     Bread     Cheese     Chicken     Side     Bake     Lunch     Pizza     Summer

Yield 8 Servings

Number Of Ingredients 15

10 Rhodes™ Dinner Rolls, thawed to room temperature
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon taco seasoning
2 tablespoons olive oil
1 1/2 cups grated colby-Jack cheese
1/2 cup chopped tomatoes
2 tablespoons chopped green onion
Cilantro Pesto:
2 cups cilantro leaves
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
3 tablespoons pine nuts or walnuts
2 tablespoons olive oil
1 tablespoon fresh lime juice
salt and pepper to taste

Steps:

  • Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Poke several times with a fork to prevent bubbles from forming. Bake at 350°F 10 minutes. Remove from oven to cool. Combine cilantro pesto ingredients in a small food processor bowl and process until almost smooth. Spread evenly over cooled crust. In a bowl, combine chicken and taco seasoning and mix well. Heat olive oil in a skillet over medium heat. Add chicken and cook until cooked through. Place chicken evenly over pesto. Top with cheese, tomatoes and green onion. Bake at 350°F 10-15 minutes.

CILANTRO PESTO CHICKEN PIZZA



Cilantro Pesto Chicken Pizza image

Want to up the game for Friday pizza night? Then you need to try this pesto pizza. Our whole crew loved it. The pesto is fresh tasting packed with cilantro and garlic. A nice change from traditional pizza sauce. Taco seasoning added to the chicken helps add a bold flavor. The tomatoes and sliced red onion add even more fresh...

Provided by Kristi Bell

Categories     Pizza

Time 50m

Number Of Ingredients 16

1 can(s) refrigerated thin-crust pizza dough
1 lb chicken tenderloins, cut into 1-inch pieces
1 Tbsp taco seasoning mix
2 Tbsp vegetable oil
1 pkg shredded Colby Jack cheese, 8 oz
1/2 c tomatoes, seeded and chopped
1/4 c thinly sliced red onion
taco sauce, as garnish
sour cream, as garnish
cilantro pesto, recipe below
CILANTRO PESTO
2 c cilantro leaves
2 jalapenos, seeded and minced
3 clove garlic, minced
2 Tbsp olive oil
2 Tbsp fresh lime juice

Steps:

  • 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • 2. Prepare the cilantro pesto. In the work bowl of a food processor, combine cilantro, jalapenos, garlic, oil, and lime juice. Process until mixture is almost smooth, stopping to scrape down the sides of the bowl.
  • 3. Unroll pizza crust on prepared baking sheet. Bake for 5 minutes.
  • 4. Spread Cilantro Pesto evenly over crust, leaving a 1/2 inch border.
  • 5. In a medium bowl, combine chicken and taco seasoning.
  • 6. In a medium skillet, heat oil over medium-high heat. Add chicken and cook for 6 to 8 minutes or until chicken is cooked through.
  • 7. Place chicken evenly over pesto.
  • 8. Top evenly with cheese, tomatoes, and onion.
  • 9. Bake for 10 to 12 minutes or until crust is browned and cheese is melted and bubbly. Garnish with taco sauce and sour cream, if desired.

CILANTRO PESTO PIZZA



Cilantro Pesto Pizza image

A great new twist on pesto with this southwest style pizza! Full Recipe At: http://www.rhodesbread.com/recipes/view/2137

Provided by Rhodes Bake-N-Serv

Categories     Breads

Time 55m

Yield 8

Number Of Ingredients 14

10 rhodes frozen dinner rolls, thawed to room temperature
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 tablespoon taco seasoning
2 tablespoons olive oil
1 1/2 cups grated colby-monterey jack cheese
1/2 cup chopped tomato
2 tablespoons chopped green onions
2 cups cilantro leaves
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
3 tablespoons pine nuts or 3 tablespoons walnuts
2 tablespoons olive oil
1 tablespoon fresh lime juice
salt and pepper

Steps:

  • Spray counter lightly with non-stick cooking spray.
  • Combine rolls together and roll into a 13-inch circle.
  • Place on a sprayed 12-inch pizza pan.
  • Poke several times with a fork to prevent bubbles from forming.
  • Bake at 350°F 10 minutes. Remove from oven to cool.
  • Combine cilantro pesto ingredients in a small food processor bowl and process until almost smooth.
  • Spread evenly over cooled crust.
  • In a bowl, combine chicken and taco seasoning and mix well.
  • Heat olive oil in a skillet over medium heat.
  • Add chicken and cook until cooked through.
  • Place chicken evenly over pesto.
  • Top with cheese, tomatoes and green onion.
  • Bake at 350°F 10-15 minutes.

Nutrition Facts : Calories 564.1, Fat 23.8, SaturatedFat 6.9, Cholesterol 59.5, Sodium 785.4, Carbohydrate 57.9, Fiber 2.7, Sugar 6.7, Protein 29.6

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Top Asked Questions

How do you make cilantro pesto at home?
Step 1 – add the cilantro, garlic, parmesan cheese, salt and pepper, almond flour (or nuts of your choice), and half of the amount of the olive oil (about 1/4 cup) to the food processor. Turn the food processor on and as it’s working add the rest of the oil. Let it work until all the ingredients are processed into a paste.
How to make shrimp and cilantro pesto pizza?
Roll each ball into 8-inch circles. Brush each circle with oil and grill on both sides until golden brown. Add 1/2 cup grated cheese to each pizza and grill until the cheese is just melted. Remove from the grill and spread a few tablespoons of the cilantro pesto over each pizza. Top each pizza with 4 shrimp and sprinkle with cilantro leaves.
How many carbs are in cilantro pesto recipe?
Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss. 386 calories; protein 10.1g; carbohydrates 42.8g; fat 20.5g; cholesterol 2.8mg; sodium 54.8mg.
What's the difference between Cilantro and basil pesto?
Another nice thing about cilantro pesto is that it doesn’t oxidize like basil pesto so you won’t get this brown color that we often get with basil pesto. It should stay green and fresh and beautiful for a few weeks in the fridge. You can use your pesto right away!

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