Cilantro Pesto With Pecans Recipes

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CILANTRO PESTO



Cilantro Pesto image

This is a wonderful twist on pesto. Sometimes the basil version gets old and you want to impress everyone at the dinner table or potluck with a tasty new version.

Provided by DragonShoes

Categories     Vegetable

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

1 cup packed fresh cilantro leaves
1/2 cup almonds
3 large garlic cloves
1/4 cup grated parmesan cheese
1/4 cup olive oil
1/2 teaspoon salt

Steps:

  • Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. Add the parmesan, oil and salt and puree to a smooth paste. Stir into hot pasta and serve.

Nutrition Facts : Calories 253.9, Fat 24.3, SaturatedFat 3.6, Cholesterol 5.5, Sodium 447.3, Carbohydrate 5, Fiber 2, Sugar 1, Protein 6.3

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

CILANTRO PESTO



Cilantro Pesto image

Provided by Daisy Martinez

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 6

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.

GRILLED CAULIFLOWER WITH CILANTRO PESTO



Grilled Cauliflower with Cilantro Pesto image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

1 large head cauliflower, cut into 1- to 2-inch florets (about 6 cups)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Cilantro Pesto, recipe follows
Cotija cheese and cilantro leaves, for serving
1/2 cup extra-virgin olive oil
1 tablespoon lime zest and 3 tablespoons lime juice, from 1 to 2 limes
1/4 teaspoon crushed red pepper flakes
1 clove garlic, smashed and peeled
2 cups packed cilantro leaves
1 cup roasted and unsalted cashews
1/2 cup crumbled Cotija cheese

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.

CILANTRO PESTO



Cilantro Pesto image

Traditional basil pesto gets a run for its money with this bright, flavorful Mexican version of the Italian original. Cilantro pesto is best on cold pasta salads and is great as a topping on grilled chicken or fish.

Yield makes 1 1/2 cups

Number Of Ingredients 7

2 cups (packed) cilantro leaves
3/4 cup (packed) añejo or feta cheese
1/2 cup roasted salted sunflower seeds
2 tablespoons fresh lime juice
1/2 jalapeño chile, stemmed and seeded
3/4 cup olive oil
Salt and freshly ground black pepper

Steps:

  • Combine the cilantro, cheese, sunflower seeds, lime juice, and jalapeño in a food processor and pulse to combine. With the machine running, gradually add the olive oil. Season the pesto to taste with salt and pepper. Cover and refrigerate for up to 2 hours. Bring to room temperature and stir before using.

CILANTRO PARSLEY PESTO



Cilantro Parsley Pesto image

There's a ton of recipes out there similar to this one, and I've tried many of them. This is my own adaptation using a combination of cilantro and parsley. Toasting the pine nuts is crucial for enhanced flavor. Make a day ahead to let the flavors intensify. This is an amazing condiment to grilled fish, seafood and chicken. It's also great as a sauce mixed in pasta.

Provided by Moseslakecooker

Categories     Sauces

Time 10m

Yield 1 1/2 Cups, 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups fresh cilantro or 10 fresh cilantro stems
1 1/2 cups fresh parsley or 10 parsley sprigs
4 garlic cloves
1/2 cup pine nuts, toasted
1/2 cup parmesan cheese, grated
1 tablespoon lemon juice
1 teaspoon salt (or to taste)
1/2 teaspoon red pepper flakes (optional)
1/4-1/3 cup extra virgin olive oil
1 -2 tablespoon water (optional)

Steps:

  • Place first 8 ingredients in a food processor.
  • With processor running, slowly add olive oil.
  • Add water if mixture is not smooth. Should have peanut butter-type consistency.
  • Serve at room temperature.

Nutrition Facts : Calories 301.6, Fat 28.9, SaturatedFat 4.9, Cholesterol 11, Sodium 789, Carbohydrate 5.6, Fiber 1.6, Sugar 1.1, Protein 8.1

BASIL PECAN PESTO



Basil Pecan Pesto image

I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!

Provided by grettagirl

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

3 cups fresh basil leaves
1 ½ cups pecans
4 cloves garlic
½ cup shredded Parmesan cheese
¾ cup olive oil
½ teaspoon kosher salt
1 pinch ground black pepper to taste

Steps:

  • Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

Nutrition Facts : Calories 232 calories, Carbohydrate 2.7 g, Cholesterol 2.9 mg, Fat 24.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 131.9 mg, Sugar 0.6 g

CILANTRO-PEPITA PESTO



Cilantro-Pepita Pesto image

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

1 package (6 ounces) fresh baby spinach
2 cups fresh cilantro leaves
1/3 cup grated Romano cheese
1/3 cup salted pumpkin seeds or pepitas, toasted
3 to 4 garlic cloves, peeled
2 tablespoons lime juice
1 tablespoon lemon juice
1/8 teaspoon salt
3 tablespoons olive oil

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.

CILANTRO PESTO



Cilantro Pesto image

"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

1 cup fresh cilantro leaves
1/4 cup grated Parmesan cheese
1/4 cup chopped walnuts
2 tablespoons lime juice
1/2 cup olive oil
Cooked jumbo shrimp, peeled and deveined

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.

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