Creamy Cilantro Pesto Recipes

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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



Culantro Pesto image

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.

2 garlic cloves
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
2 tablespoons pine nuts
2 tablespoons olive oil
1 cup packed fresh culantro leaves
1/3 cup grated Parmesan and/or Pecorino Romano cheese

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



Fabulous Cilantro Pesto image

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

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

CREAMY CILANTRO PESTO

Creamy cilantro pesto is great as a topping for chicken, Use it as a dip at your party, pesto pizza or you can use it as it was intended...on pasta or gnocchi. Very yummy and a great way for kids to get in veggies and dairy! it makes your kitchen smell so good,....it reminded me of spring. I hope you enjoy! ***This makes about 3 cups of pesto** **Can also be stored for up to 5 days in refrigerator**

Provided by Culinary Connoisseur

Categories     One Dish Meal

Time 15m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 11



Creamy Cilantro Pesto image

Steps:

  • Put cilantro, walnuts, garlic, lemon juice, green onions, and salt in the blender.
  • Blend until formed into a smooth paste.
  • Add Broccoli, Oil and basil, Blend until smooth.
  • Last add Parmesan Cheese and the Swiss cheese. **If at this point the mixture is too thick add more oil and lemon juice a little at a time -- remember a little goes a long way.
  • Pulse on high until it has turned into a creamy consistency.

Nutrition Facts : Calories 436.9, Fat 42, SaturatedFat 7.5, Cholesterol 15.7, Sodium 362.9, Carbohydrate 9, Fiber 2.7, Sugar 2.1, Protein 10

1 bunch cilantro (the large stems cut off near the bottom of the bunch)
1/2 cup walnuts (chopped)
3 -4 large garlic cloves (whole)
1/4 cup lemon juice
1 bunch green onion (green parts only)
1/4 teaspoon salt
1 cup broccoli (about 1 crown,stems removed)
2 tablespoons basil (dried)
1/2 cup parmesan cheese (ok to use bottled kind for spaghetti)
1/2 cup vegetable oil (can use olive if you want)
3 tablespoons laughing cow swiss cheese (approximately 3 wedges, individually wrapped soft spread)

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