Gurus Cilantro Lime Pesto Pasta Recipes

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CILANTRO PESTO PASTA



Cilantro Pesto Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 9

1 clove garlic, cracked away from the skin
2 inches fresh ginger root, chopped
1 teaspoon crushed red pepper flakes
3 ounces, about 1/2 cup, macadamia nuts
1 lime, juiced
1 cup cilantro leaves
1/2 cup evoo -- extra-virgin olive oil, eyeball it
1 teaspoon coarse salt, eyeball it in palm of your hand
1 pound spaghetti, cooked to al dente, 1/2 cup pasta water reserved

Steps:

  • Place first 8 ingredients in food processor or blender and blend until smooth, then add the pasta water. Toss with hot pasta, adjust seasonings, then serve immediately.

GURU'S CILANTRO LIME PESTO PASTA



Guru's Cilantro Lime Pesto Pasta image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago, plus 1/2 cup shredded
1 1/2 teaspoon salt
1/4 cup chicken broth
8 cups linguini pasta, cooked al dente
2 cups cooked, cubed chicken
4 cups pesto sauce
1 cup sun-dried tomato, sliced julienned

Steps:

  • Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside. In large saucepan combine pasta, cooked chicken and sauce. Heat over medium heat for 2 minutes. Pour into serving bowls. Top with remaining asiago and sun-dried tomatoes.

PASTA WITH SHRIMP AND CILANTRO-LIME PESTO



Pasta With Shrimp and Cilantro-Lime Pesto image

DH and I made this tasty shrimp linguine for lunch today and thought it was very good. We have plenty of leftovers. This is from the July 2010 "Bon Appetit."

Provided by Dr. Jenny

Categories     Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 cups packed fresh cilantro, plus 1/4 cup chopped
1/4 cup scant green onion, chopped
3 tablespoons fresh lime juice
2 garlic cloves, pressed
1 tablespoon jalapeno, chopped and seeded
1/2 cup plus 1 tb olive oil
1 lb linguine
1 lb uncooked medium shrimp, peeled and deveined
3 tablespoons tequila
1/4 cup Cotija cheese (or feta)

Steps:

  • Blend 1 1/4 cups cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add 1/2 cup oil. Season generously with salt. (Pesto can be made 1 day ahead. Cover and chill).
  • Cook linguine in large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain.
  • Meanwhile, heat remaining 1 Tb oil in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove skillet from heat; add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat.
  • Add pasta to sauce in skillet; toss to coat. Season with salt and pepper. Divide pasta and shrimp among 4 plates. Sprinkle Cotija cheese and chopped cilantro over and serve.

Nutrition Facts : Calories 821.5, Fat 33.2, SaturatedFat 6, Cholesterol 181.5, Sodium 271.6, Carbohydrate 88.7, Fiber 4.1, Sugar 2.8, Protein 40.1

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 JALAPENO PESTO WITH LIME



Cilantro Jalapeno Pesto with Lime image

This is a spicy alternative to classic basil pesto. You can control the spiciness by using less jalapeno and by removing the seeds and white membrane of the pepper before adding it to the pesto. If you like the spice, just throw it all in!

Provided by Kelly Van Hooser Turner

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

Time 10m

Yield 6

Number Of Ingredients 7

1 bunch fresh cilantro
2 ½ tablespoons toasted pine nuts
¼ cup extra virgin olive oil
5 cloves garlic
1 tablespoon fresh lime juice
½ fresh jalapeno pepper, seeded
¼ cup grated Parmesan cheese

Steps:

  • Combine the cilantro, pine nuts, olive oil, garlic, lime juice, jalapeno pepper, and Parmesan cheese in a blender; pulse until the mixture reaches a soft, paste-like consistency.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 1.9 g, Cholesterol 3.7 mg, Fat 12.4 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 68.6 mg, Sugar 0.3 g

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  • Add cilantro, chicken broth, olive oil, almonds, minced garlic, lime juice, and 1/2 cup Asiago cheese, and salt to a blender or food processor. Blend for 2 minutes, or until pesto is smooth and the same color throughout. Set aside.
  • In a large pot, bring 4 – 6 quarts of water to a boil. Add salt to taste (about 1/2 tsp). Add spaghetti noodles to pot, and stir gently. Return to a boil, and cook pasta until al dente (about 9-11 minutes).
  • Heat a large saute pan over medium-high heat. Once pan is warm, add chicken and cook, stirring occasionally, until browned and no longer pink (about 6-8 minutes).
  • Add prepared pesto, cooked pasta, and sun-dried tomatoes to the chicken, and heat over medium heat until everything is warmed through. Add 1/4 cup reserved cooking water at a time to thin the pesto sauce, as needed.
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Top Asked Questions

What is cilantro pesto?
Make cilantro pesto! What is Cilantro Pesto? Made from fresh cilantro, cotija cheese, slivered almonds, red onions, garlic, olive oil and lime juice, this pesto sauce is the perfect topping for just about everything from grilled meats, seafood, as a sandwich spread, and mixed into pasta.
How do you make cilantro pesto sauce?
Directions. Combine the cilantro, pine nuts, olive oil, garlic, lime juice, jalapeno pepper, and Parmesan cheese in a blender; pulse until the mixture reaches a soft, paste-like consistency.
How to Cook Pasta with pesto?
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.
How to make cilantro pesto with Cotija cheese?
To make cilantro pesto, simply add all the ingredients to a food processor or blender and pulse the mixture until a paste forms and it becomes mostly smooth. There should still be little bits of cotija cheese throughout that aren’t totally blended. When measuring the cilantro, there’s no need to remove the leaves from the stems.

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