Best Whitefish With Cilantro Pesto Recipes

CILANTRO PESTO

Cilantro Pesto image

"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

Ingredients

1 cup fresh cilantro leaves
1/4 cup grated Parmesan cheese
1/4 cup chopped walnuts
2 tablespoons lime juice
1/2 cup olive oil
Cooked jumbo shrimp, peeled and deveined

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

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

Ingredients

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 PESTO

Cilantro Pesto image

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

Ingredients

3 cups loosely packed cilantro
1/2 cup olive oil
1/2 cup sliced almonds
1/3 cup cotija cheese
1/4 cup chopped red onion
3 tablespoons lime juice ((about 1 1/2 limes))
1 clove garlic
1 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper

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

WHITEFISH WITH CILANTRO PESTO

Whitefish with Cilantro Pesto image

Make and share this Whitefish with Cilantro Pesto recipe from Food.com.

Provided by nnreq

Categories Whitefish

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 (4 ounce) sole fillets or 4 (4 ounce) flounder fillets, thawed if frozen
2 tablespoons fresh lemon juice or 2 tablespoons lime juice
2 cloves garlic
2 cups packed fresh cilantro leaves, stems removed
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes or 1/8 teaspoon cayenne pepper

Steps:

Preheat the oven to 400 degrees F.
Prepare a shallow baking dish with non-stick pan spray.
Sprinkle the fish with lemon juice and place in the dish.
Mince the garlic in a food processor or blender.
Add the cilantro; process until minced.
Add the oil, salt, and pepper flakes; process until well mixed.
(Alternatively, mince the garlic and cilantro by hand; stir in the oil, salt, and pepper until well blended.) Spread the pesto evenly over the fish.
Bake 10 minutes, or until the fish is opaque and flakes easily with a fork.
Serve hot.

SHRIMP WITH CILANTRO PESTO

Shrimp with Cilantro Pesto image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 lime
1 1/2 cups fresh cilantro leaves
2 green onions, chopped
2 tablespoons toasted chopped pecans
1 clove garlic, chopped
1 teaspoon sugar
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3/4 pound raw medium-size shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
Kosher salt

Steps:

Pesto: Grate 1 teaspoon zest from the lime and juice the entire lime for about 2 tablespoons of juice. Combine the zest and juice with the cilantro, green onions, chopped pecans, chopped garlic, sugar, vegetable oil, and extra-virgin olive oil in the bowl of a food processor. Pulse the mixture until well-combined, but still slightly chunky. Season the pesto with salt, and pepper, to taste.
Shrimp: In a bowl, toss the shrimp with 1 tablespoon of the pesto. Heat the oil in a large skillet over medium-high heat. Saute the shrimp until just opaque and pink, about 3 minutes. Put a generous spoonful of pesto into a serving bowl. Add the shrimp and toss to coat. Serve the remaining pesto on the side or freeze for another use.