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 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
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
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
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
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 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.
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.
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
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