CILANTRO-PARSLEY PESTO
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
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
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
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
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
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
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
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
--Taste of Home Test Kitchen
Provided by Taste of Home
Time 5m
Yield 3/4 cup.
Number Of Ingredients 6
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
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
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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