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.
HOMEMADE CILANTRO-HABANERO HOT SAUCE RECIPE
Make your own spicy hot sauce at home with only 6 ingredients - habanero peppers, cilantro, lemon juice, vinegar, salt and garlic. Here is the recipe.
Provided by Mike Hultquist
Categories Main Course
Time 45m
Number Of Ingredients 6
Steps:
- If using dehydrated habanero peppers, set them into a bowl of very hot water and let them steep for 30 minutes to soften. If using fresh, stem and chop the habanero peppers. Place them into a food processor.
- Add the remaining ingredients and process until well chopped and combined.
- Add to a pot and bring to a quick boil. Watch out for the fumes!
- Reduce heat and simmer about 20 minutes.
- Remove from heat, cool. At this point, you can strain it through a sieve or toss it back into the food processor for a bit more blending.
- Pour into a bottle and use it all up!
Nutrition Facts : Calories 2 kcal, Sodium 58 mg, ServingSize 1 serving
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
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
CILANTRO PESTO PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place first 8 ingredients in food processor or blender and blend until smooth, then add the pasta water. Toss with hot pasta, adjust seasonings, then serve immediately.
CILANTRO PESTO
This is a wonderful twist on pesto. Sometimes the basil version gets old and you want to impress everyone at the dinner table or potluck with a tasty new version.
Provided by DragonShoes
Categories Vegetable
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. Add the parmesan, oil and salt and puree to a smooth paste. Stir into hot pasta and serve.
Nutrition Facts : Calories 253.9, Fat 24.3, SaturatedFat 3.6, Cholesterol 5.5, Sodium 447.3, Carbohydrate 5, Fiber 2, Sugar 1, Protein 6.3
CILANTRO AND HABANERO PESTO
You either love it or you hate it! I adore it, and love anything with heat.
Provided by Lynn Socko
Categories Spreads
Time 5m
Number Of Ingredients 7
Steps:
- 1. Cilantro should fill a standard size food processor. Add remaining ingredients and blend until puree'd.
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 JALAPENO PESTO WITH LIME
This is a spicy alternative to classic basil pesto. You can control the spiciness by using less jalapeno and by removing the seeds and white membrane of the pepper before adding it to the pesto. If you like the spice, just throw it all in!
Provided by Kelly Van Hooser Turner
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the cilantro, pine nuts, olive oil, garlic, lime juice, jalapeno pepper, and Parmesan cheese in a blender; pulse until the mixture reaches a soft, paste-like consistency.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 1.9 g, Cholesterol 3.7 mg, Fat 12.4 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 68.6 mg, Sugar 0.3 g
CILANTRO BASIL PESTO PASTA
Steps:
- Blend all ingredients (except pasta) in a food processor or blender. Blend until smooth or slightly chunky according to preference.
- Mix pesto together with hot pasta and serve with fresh crack pepper.
HABANERO-CILANTRO PESTO
Steps:
- Chop the habs up. Put into blender or food processor with cilantro, garlic and cheese. Puree, slowly adding olive oil until emulsified. We used this to rub down a pork tenderloin before smoking it. Would also be great grilled or roasted, as this will not burn on the outside.
Nutrition Facts : Calories 2006 calories, Fat 206.062020249392 g, Carbohydrate 21.6684728578159 g, Cholesterol 49.896 mg, Fiber 3.51403992892726 g, Protein 29.0857787802695 g, SaturatedFat 34.7220811614798 g, ServingSize 1 1 Serving (408g), Sodium 886.257908851337 mg, Sugar 18.1544329288886 g, TransFat 8.73028474140449 g
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 WALNUT PESTO
For a light pasta sauce with a pungent herb taste. I made this because cilantro is much cheaper than basil at the grocery store. I served this with a mixture of pasta and cooked spaghetti squash. I didn't measure (I'm bad at that) so keep that in mind and just add amounts that suit your needs.
Provided by Korkin
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 9
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.
Nutrition Facts : Calories 557.5, Fat 57.8, SaturatedFat 9.3, Cholesterol 8.8, Sodium 2496, Carbohydrate 7.6, Fiber 1.9, Sugar 0.9, Protein 5.5
HABANERO CILANTRO PESTO
Provided by Global Cookbook
Number Of Ingredients 6
Steps:
- Chop the habs up. Put into blender or possibly food processor with cilantro, garlic and cheese. Puree, slowly adding extra virgin olive oil till emulsified. We used this to rub down a pork tenderloin before smoking it. Would also be great grilled or possibly roasted, as this won't burn on the outside.
Nutrition Facts : ServingSize 169 g, Calories 1151, Fat 116.23 g, TransFat 0.0 g, SaturatedFat 22.63 g, Cholesterol 50 g, Sodium 870 g, Carbohydrate 6.92 g, Fiber 0.9 g, Sugar 1.35 g, Protein 25.15 g
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