Creamy Cilantro Pesto Sauce Recipes
CREAMY CILANTRO PESTO PASTA
Steps:
- Bring a large pot of water to a boil and season generously with salt. Cook pasta according to package instructions.
- While the water is heating and pasta is cooking, make the cilantro pesto. Place all the ingredients, except olive oil, in a food processor and pulse until combined and it looks like a rough paste, scraping the sides of the bowl as needed. While the food processor is running, pour olive oil in a steady stream and process until smooth.
- When pasta is ready, save about 1/2 cup of pasta water (don't forget, it's important for the sauce!) and drain the pasta in a colander.
- Heat olive oil in a large skillet over medium-low heat, and cook garlic for 30 seconds or so, until fragrant. Pour cream and mix. Turn off the heat and stir in cilantro pesto. Add cooked pasta and toss to coat with the sauce. Add a little bit of pasta cooking water, a little bit at a time, until you reach a perfectly smooth texture. Taste and adjust salt as needed. Serve immediately.
Nutrition Facts : ServingSize 1 /4, Calories 727 kcal, Carbohydrate 93 g, Protein 20 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 17 mg, Sodium 321 mg, Fiber 6 g, Sugar 4 g
CILANTRO PESTO
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
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
CREAMY CILANTRO PESTO
Creamy cilantro pesto is great as a topping for chicken, Use it as a dip at your party, pesto pizza or you can use it as it was intended...on pasta or gnocchi. Very yummy and a great way for kids to get in veggies and dairy! it makes your kitchen smell so good,....it reminded me of spring. I hope you enjoy! ***This makes about 3 cups of pesto** **Can also be stored for up to 5 days in refrigerator**
Provided by Culinary Connoisseur
Categories One Dish Meal
Time 15m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put cilantro, walnuts, garlic, lemon juice, green onions, and salt in the blender.
- Blend until formed into a smooth paste.
- Add Broccoli, Oil and basil, Blend until smooth.
- Last add Parmesan Cheese and the Swiss cheese. **If at this point the mixture is too thick add more oil and lemon juice a little at a time -- remember a little goes a long way.
- Pulse on high until it has turned into a creamy consistency.
Nutrition Facts : Calories 436.9, Fat 42, SaturatedFat 7.5, Cholesterol 15.7, Sodium 362.9, Carbohydrate 9, Fiber 2.7, Sugar 2.1, Protein 10
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
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