CILANTRO PESTO
"Feel free to make this simple pesto ahead of time and freeze it." This brightly colored pesto tastes as fresh as it looks! Karen Deaver, Babylon Village, NY
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Place cilantro and cheese in a food processor; cover and pulse until chopped. Add walnuts and lime juice; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with shrimp.
Nutrition Facts : Calories 152 calories, Fat 16g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 40mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
FABULOUS CILANTRO PESTO
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
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
Provided by Food Network
Yield 1 cup
Number Of Ingredients 8
Steps:
- Hand chop the garlic, parsley, cilantro, and almonds. Combine the pesto mixture with the oil, lemon juice, salt, and pepper until well mixed. Serve as a dipping sauce with the tortitas de papas cruda y elote.
CILANTRO PESTO
Provided by Daisy Martinez
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 6
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.
GRILLED CAULIFLOWER WITH CILANTRO PESTO
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill to medium-high.
- Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
- Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
- Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
- Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO
Cilantro, also known as coriander, is a signature spice in Mexican cooking. In this recipe it combines with lime to add zing to pork tenderloin, a sensational main dish for an elegant dinner.
Provided by Chef Luis Aguilar
Categories Pork
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- PREHEAT oven to 400°F.
- CUT tenderloin lengthwise almost in half.
- Open; lay flat between two pieces of waxed paper.
- Pound with meat mallet or rolling pin to 1/2-inch thickness.
- PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover.
- Process until coarsely chopped.
- Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth.
- Spread half of cilantro mixture over tenderloin; top with cheese.
- Roll up; secure with string.
- Spread remaining cilantro mixture over top.
- Place on rack in roasting pan.
- BAKE for 55-60 minutes or until internal temperature of 170 F is reached.
- Cool for 5 minutes.
- Remove string; slice.
- Serve with picante sauce.
CILANTRO-PEPITA PESTO
This flavorful recipe is one of the ways I came up with to use all the cilantro in my garden. Serve it with pasta, tortilla chips for dipping or in any dish that needs perking up. -Ami Okasinski, Memphis, Tennessee
Provided by Taste of Home
Time 20m
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- Place the first five ingredients in a food processor; cover and pulse just until chopped. Add the lime and lemon juices and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 82 calories, Fat 7g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 130mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
CREAMY CILANTRO PESTO SAUCE
A delicious creamy topping for chicken or fish. Can be served cold or hot. I personally prefer it cold on top of hot broiled lemon pepper mahi mahi with brown rice and steamed spinach. Garnish dish with cilantro leaves after topping with sauce.
Provided by KB
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Blend cilantro leaves, cream cheese, artichoke hearts, green onions, basil, jalapeno pepper, lemon juice, and salt in a blender until smooth.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 2.7 g, Cholesterol 8.9 mg, Fat 2.9 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.8 g, Sodium 152.6 mg, Sugar 0.2 g
CILANTRO PESTO
Enjoy this flavorful pesto that's made with cilantro and ready in just 20 minutes. A perfect condiment that can be served over grilled steaks.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 20m
Yield 37
Number Of Ingredients 9
Steps:
- Remove stems and seeds from jalapeños and large stems from cilantro.
- In food processor, place 1/3 cup of the pumpkin seeds and 2 cloves of the garlic. Cover; process until finely chopped. Add 1 jalapeño, half of the cilantro and 2 tablespoons of the lime juice. Cover; process until coarsely pureed. With food processor running, pour 1/2 cup of the oil through feed tube; process until smooth.
- Spoon pesto into medium bowl. Repeat procedure with remaining half of ingredients. Stir in cheese, salt and pepper. Store tightly covered in refrigerator.
Nutrition Facts : Calories 72, Carbohydrate 1 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg
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