Parsley Basil Cilantro Recipes

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CILANTRO-PARSLEY PESTO



Cilantro-Parsley Pesto image

Try this pesto as a dipping sauce for cold Boiled Lobster Tails, or toss it with fresh cooked pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 6

2 cups loosely packed fresh cilantro sprigs
2 cups loosely packed fresh flat-leaf parsley leaves
1 large garlic clove, minced
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil

Steps:

  • Pulse herbs, garlic, salt, and pepper in a food processor until finely chopped. With machine running, add oil in a slow, steady stream.

BASIL & CILANTRO SAUCE



Basil & Cilantro Sauce image

This is from the web site for 1st Traveler's Choice Internet Cookbook. A beautiful sauce to plate and /or dress red salmon fillets on.

Provided by Shahana

Categories     Sauces

Time 7m

Yield 2-3 serving(s)

Number Of Ingredients 6

1 cup fresh basil, chopped
1/4 cup cilantro, chopped
1 large garlic clove, chopped
2 -3 tablespoons canola oil
1 tablespoon water
1 tablespoon fresh lemon juice

Steps:

  • Combine basil, parsley and garlic in a blender.
  • Add desired amount of oil slowly while you puree; then blend in water and lemon juice.
  • Thin with more water if desired.

Nutrition Facts : Calories 134.6, Fat 14.2, SaturatedFat 1, Sodium 2.3, Carbohydrate 2.2, Fiber 1, Sugar 0.3, Protein 0.7

5-INGREDIENT CILANTRO BLENDER SAUCE



5-Ingredient Cilantro Blender Sauce image

This sauce comes together in a flash and keeps in the refrigerator for up to four days. It's remarkably versatile and can be used on vegetables, meat, poultry or seafood as well as in salads, as a dip or even a sandwich spread or nacho drizzle. If you're not a fan of cilantro, you can substitute a combination of any other soft herbs such as parsley, basil and mint.

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 6

1/2 cup mayonnaise
2 cups loosely packed cilantro leaves
1 small jalapeno, stemmed and seeded
2 small cloves garlic, crushed
1/4 cup fresh lime juice
Kosher salt

Steps:

  • Combine the mayonnaise, cilantro, jalapeno, garlic and lime juice in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula.
  • Transfer to a bowl and season with salt. The sauce can be refrigerated in an airtight container for up to 4 days.

SPAGHETTI WITH BASIL AND PARSLEY



Spaghetti with Basil and Parsley image

Herbs and cheese are tossed with warm pasta for a simple, delicious dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Number Of Ingredients 9

Coarse salt and freshly ground pepper
1 pound spaghetti
3 garlic cloves, crushed
Crushed red-pepper flakes
6 tablespoons unsalted butter, cut into small pieces
1 cup fresh flat-leaf parsley, coarsely chopped
1 cup fresh basil, coarsely chopped or sliced into ribbons
1 cup crumbled feta cheese (4 ounces)
3/4 to 1 cup finely grated Pecorino Romano cheese (about 2 ounces)

Steps:

  • Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 2/3 cup cooking water.
  • Return reserved cooking water to pot. Add garlic and a pinch of red-pepper flakes. Bring to a boil. Reduce heat to low. Add butter, and swirl to melt.
  • Return pasta to pot, and toss to coat. Add herbs, reserving some for garnish. Toss in 1/2 cup feta and the Pecorino. Season with salt and pepper, and garnish with reserved herbs. Sprinkle with remaining 1/2 cup feta and a pinch of red-pepper flakes if desired.

BASIL PARSLEY PESTO



Basil Parsley Pesto image

--Taste of Home Test Kitchen

Provided by Taste of Home

Time 5m

Yield 3/4 cup.

Number Of Ingredients 6

1 cup tightly packed fresh basil or cilantro leaves
1 cup tightly packed fresh parsley leaves
1 to 2 garlic cloves
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 teaspoon salt

Steps:

  • Combine all ingredients in a food processor; cover and puree until smooth. Toss with hot cooked pasta or vegetables, spread on French bread or use in any recipe calling for pesto. Can be refrigerated for several weeks or frozen in a tightly covered container.

Nutrition Facts :

FRESH BASIL PARSLEY PESTO



Fresh Basil Parsley Pesto image

Make and share this Fresh Basil Parsley Pesto recipe from Food.com.

Provided by MizzNezz

Categories     Sauces

Time 10m

Yield 3/4 cup

Number Of Ingredients 7

1 cup tightly packed fresh basil
1 cup tightly packed fresh parsley leaves
2 cloves garlic
1/2 cup olive oil
1/2 cup parmesan cheese
1/2 teaspoon ground cilantro
1/2 teaspoon salt

Steps:

  • Combine all ingredients in food processor.
  • Cover and puree until smooth.
  • Refrigerate for several weeks, or freeze for 6 months.
  • Toss with hot pasta.

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