Cilantro Lemon Pesto Recipes

Steps:

• Combine ingredients in food processor.
• Puree until ingredients are fully combined and the pesto has a smooth texture with no significant lumps (may still be just a little gritty). You may add additional olive oil if you like.
• May be served hot or at room temperature. Leftovers can be frozen in small tupperware containers or ice cube trays and thawed when you're ready to use.

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• For the cilantro pesto: Add the cilantro, pine nuts, Parmesan, lemon juice and garlic to a food processor and pulse until the ingredients are roughly chopped, 4 to 5 times. With the processor running, slowly drizzle in the oil through the lid opening. Process to desired consistency; you can make the sauce completely smooth or leave it fairly chunky.
• For the roasted tomatoes: Line a baking sheet with parchment paper and add the tomatoes and shallot. Drizzle with olive oil and season with salt and pepper. Cook until the tomatoes start to break down and brown slightly, about 15 minutes. Let cool.
• For the salad: In a large bowl, combine the pasta, chicken, tomatoes and pesto and toss. Garnish with shaved Parmesan and a few cilantro leaves and serve.

Steps:

• Heat the walnuts in skillet over medium heat to toast. They are done when they smell slightly toasty and nutty.
• Meanwhile, get to chopping. Start with the garlic then gradually add in the cilantro, cheese, and evenutally the walnuts when toasted. Chop until the mixture is very fine, almost a paste. Add the seasonings, zest and juice and mix.
• Pour a drizzle of olive oil over the pesto slowly until it is saturated. Taste it and adjust the seasonings to your liking.
• When serving, reserve 1/4 cup hot cooking liquid and toss in a bowl with the hot pasta or veggies. Do not cook or it will lose a lot of its flavor. Add extra oil and lemon juice or rice vinegar to make it a dressing. A good dressing ratio is 2 parts oil to one part acid.

Steps:

• Blend cilantro leaves, cream cheese, artichoke hearts, green onions, basil, jalapeno pepper, lemon juice, and salt in a blender until smooth.

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.