Chilean Pistou With Cilantro Pesto Food
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.
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.
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
GREEN CHILE-CILANTRO PESTO SAUCE (PASTA)
This comes from Cook's Country and I love everything from their magazine. I'm always looking for new pasta recipes, and I adore cilantro.
Provided by ihvhope
Categories High In...
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Puree cilantro, cheese, green chile, jalapeno, pine nuts, and garlic in food processor until smooth, scraping down sides as necessary.
- With processor running, add oil in steady stream until emulsified. Season with salt and pepper.
- Toss pesto with cooked pasta and reserved pasta cooking water, if necessary.
Nutrition Facts : Calories 507.9, Fat 43.8, SaturatedFat 10.7, Cholesterol 33, Sodium 586.1, Carbohydrate 14.4, Fiber 2.4, Sugar 6.7, Protein 18.2
CHILEAN PESTO (PEBRE)
Pebre is a tangy Chilean condiment that makes a great beef marinade and an even better pasta sauce or chip dip. There are lots of variations out there, but this one is quick and simple, and accentuates the great flavors of Cilantro and Parsley.
Provided by Dugyb
Categories Sauces
Time 5m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients in food processor until smooth.
- Divide in half.
- Place half in a zip-loc with steak to marinate for 1 -12 hours (depending on cut of steak).
- Toss the other half with hot cooked pasta.
Nutrition Facts : Calories 155.7, Fat 15.8, SaturatedFat 2.9, Sodium 303.9, Carbohydrate 4.1, Fiber 1, Sugar 1.8, Protein 0.8
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.
PESTO AND PISTOU
I use pesto and pistou in many other dishes besides pasta. Pesto is a nutritionally dense condiment; basil is a great source of flavonoids that are believed to have antioxidant and antibacterial properties. It's also an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. Purists will only use a mortar and pestle for pesto. I like the results I get using a hand blender inside a straight-sided jar. As long as you make the full batch, this is the best machine to use, as it purées the basil much more efficiently than a food processor.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Yield 1/2 to 2/3 cup
Number Of Ingredients 7
Steps:
- If using a hand blender, place the garlic, basil, pine nuts, salt and olive oil in a pint jar. Stick the hand blender right down into the mixture and turn on. Blend until smooth. You may have to start and stop a few times at the beginning, and scrape down the sides of the jar. Once the mixture is smooth, add the cheese and stir or blend together. If using a food processor fitted with the steel blade, turn on and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pine nuts, salt, pepper and olive oil to the food processor and process until smooth and creamy. Add the Parmesan and pulse until well combined. If using a mortar and pestle, add the basil leaves a handful at a time and mash with the pestle. Add the pine nuts, garlic, salt and pepper, and mash to a paste with the basil. Work in the olive oil and the Parmesan.
Nutrition Facts : @context http, Calories 800, UnsaturatedFat 55 grams, Carbohydrate 6 grams, Fat 81 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 16 grams, Sodium 817 milligrams, Sugar 0 grams
CILANTRO PESTO RECIPE
A fun twist on classic pesto, this cilantro pesto recipe is quick and easy, completely delicious, and is full of limes, roasted cashews, garlic, parmesan, and of course, cilantro! This is great over pasta, chicken...anything!
Provided by Jennifer Debth
Categories Main Dish
Time 10m
Number Of Ingredients 7
Steps:
- Place cilantro, garlic, roasted cashews, lime juice, and parmesan into a food processor.
- Pulse until smooth and scrape down the sides.
- With your food processor running, slowly pour in your oil until your desired consistency has been reached.
- Season with salt, pulse to combine, and serve with pasta, cheese and crackers, etc.
- Store in the refrigerator.
Nutrition Facts : ServingSize 1 tablespoon, Calories 88 kcal, Carbohydrate 1 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 51 mg, Fiber 1 g, Sugar 1 g
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- I’m a big believer in using what I have on hand. So while I followed all of West’s directions for measurements, I did make a few adjustments for personal taste and convenience.
- West has a real talent for creating flexible, plant-based recipes with a little something that elevates the whole experience. That “little something” in this recipe was the cilantro pistou. (Think pesto, minus the garlic and pine nuts.) Confession time: I made the pistou, and then forgot to put it on my soup when I sat down to eat. (I had end-of-the-week brain.) So I fixed up another small helping with a drizzle of pistou, and whoa momma! I thought the soup was good before, but the pistou brought it to a whole new level — everything that was bright and savory about the soup flourished with the addition of the pistou. Try it at least once because it’s so much more than just a pretty garnish.
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