Best Cilantro Southwest Pesto Recipes
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
"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.
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.
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
SOUTHWESTERN PESTO SAUCE
Here's a great alternative to regular pesto sauce. It's delicious, it's easy, and it goes with so many things! Try it and see how many things you can pair it with. Unless you like it spicy, you may want to tame it down a little or a lot. Try it with a little less on the jalapeño peppers, and remember that it will get more intense as it sits. You can always add, but you can't take it out. If you have trouble finding the Mexican grating cheese just substitute it with Parmesan.
Provided by FLUFFSTER
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Place cheese, garlic, and jalapeño pepper in a blender container or a food processor bowl.
- Cover, blend or process until finely grated.
- Add chili peppers, nuts, parsley and cilantro.
- With machine running slowly, gradually add oil.
- Blend until nearly smooth.
- Set aside 1 cup for pork roast.
- Freeze remaining pesto for up to a month.
- Note: Always keep in mind that the chili's contain oils, and that they can burn your skin, and your eyes; wear gloves or wash your hands often.
Nutrition Facts : Calories 727, Fat 65.5, SaturatedFat 15.2, Cholesterol 59.5, Sodium 656.3, Carbohydrate 22, Fiber 4.2, Sugar 10.6, Protein 21.9
CULANTRO PESTO
Make this new pesto recipe with a twist: It uses a staple Puerto Rican herb instead of the usual basil.
Provided by Von Diaz
Categories Cilantro Parsley Sauce Sauce Secrets Herb Puerto Rico
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Combine the garlic, salt, pepper to taste, and pine nuts in a food processor. Add the oil and culantro and process until smooth. Add the cheese and pulse to incorporate. Store in an airtight container until ready to use, up to 1 week in the refrigerator or 4 months in the freezer.
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