Cilantro Pesto Food

CILANTRO PESTO

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.

CULANTRO PESTO

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

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.

CILANTRO PESTO

Steps:

• Toast the almonds: Heat a small skillet on high heat. When the pan is hot, add the blanched almonds in a single layer. Stir with a wooden spoon. When the almonds are fragrant and start to brown, remove them from the pan.

CILANTRO PESTO RECIPE

Steps:

• Add the cilantro, garlic, parmesan cheese, salt and pepper, almond flour, and half of the amount of the olive oil (about 1/4 cup) to the food processor. Turn the food processor on and as it's working add the rest of the oil. Let it work until all the ingredients are processed into a paste.
• Stop the food processor and open the lid. With a spoon, scrape the sides and bottom of the food processor. This is a great time to taste your pesto and correct seasonings, it is also a great time to measure the consistency of the pesto.
• Close the food processor and turn it on again. If you feel like your pesto is too thick, this is the time to add a little bit more oil.
• Transfer the pesto to a container and store in the fridge for a few weeks or in the freezer for up to 18 months.

CILANTRO PESTO RECIPE

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.

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.

FABULOUS CILANTRO PESTO

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.

CILANTRO PESTO

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-PARSLEY PESTO

Steps:

• Pulse herbs, garlic, salt, and pepper in a food processor until finely chopped. With machine running, add oil in a slow, steady stream.

CILANTRO PISTACHIO PESTO HUMMUS

Steps:

• Drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 5 if not removing the skins from the chickpeas.
• To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.
• Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.
• Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.
• Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren't moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.
• Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.

CILANTRO PESTO RECIPE | SAUCED

Steps:

• Place cilantro and pepitas in the bowl of a food processor. Pulse until cilantro and pepitas are finely chopped, about 5 1 second pulses, scraping down sides of bowl as necessary. Add garlic and serrano pepper and pulse to combine.
• With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrap down sides of bowl as necessary.
• Add the cotija cheese and lime juice and pulse to combine. Season with salt to taste. Store in an airtight container in the fridge for up to a week, or in a Ziploc bag in the freezer for up to six months.