Cilantro Spinach Pesto Food

CILANTRO PESTO PASTA

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.

RAMEN NOODLES WITH MISO PESTO

Steps:

• Bring a medium pot of water to a boil.
• Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.
• Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.
• Divide noodles between bowls and top with sesame seeds.
• Do Ahead
• Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.

CILANTRO, SPINACH AND LIME PESTO

Steps:

• In a food processor, add cilantro, spinach, almonds and garlic to and pulse until roughly chopped.
• Then add some salt and pepper. Parmesan cheese then place the lid back on and drizzle olive oil through the spout with the machine running until smooth.
• Give it a taste and adjust the salt and pepper as necessary. Put in a tupperware container until needed. If using over pasta, reserve a bit of the pasta water off to the side. Add the cooked pasta back to the pan with a small bit of the reserved water along with a few tablespoons of the pesto. Add additional pesto until you achieve the amount you wish to have in the dish. Refrigerate or freeze the pesto until needed again. A little goes a long way!

PASTA WITH SPINACH PESTO SAUCE

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
• Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
• Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.

CHIPOTLE CILANTRO PESTO

Steps:

• In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.
• With the motor running, add the oil and lime juice and process for 15 to 20 minutes until well blended.
• Scrape into a container, cover, and refrigerate until ready to use.
• The pesto keeps for 3 to 4 days in the refrigerator.
• Makes 2 cups.
• IDEA: Substitute chicken broth for oil and use the same day. Shake well before using.
• NOTES : Adjust the "fire" of the adobo (hotter than the chile) to your taste and experience. For more flavor, add tarragon, rosemary, sun-dried tomatoes, roasted red bell peppers, roasted eggplant, whatever! Use as a condiment. Dab and swirl into thick soups. Toss onto hot pasta, especially good on polenta-pasta-twists. Add to salsa. The cilantro pesto could be made, I think, with less or no oil - sub broth.

CORIANDER AND LIME PESTO

Steps:

• In a food processor grate the parmesan and garlic and set aside. Thermomix 10 seconds, speed 6.
• Place the coriander and cashews in the processor and pulse until just chopped. Thermomix pulse 2-3 times or until chopped when you look through the lid.
• Mix in the parmesan, lime juice and zest and macadamia oil (and optional chill) until combined and serve. Thermomix 10 seconds reverse speed 3.

HEALTHY SHRIMP TACOS WITH CILANTRO LIME PESTO

Steps:

• Season the shrimp with salt and pepper. Heat the olive oil in a large nonstick skillet over high heat. Add the shrimp and arrange them out in a single layer. Cook until pink on bottom, about 1 ½-2 minutes. Turn and cook until pink on other side and cooked through (they should be white throughout), about 1 ½-2 minutes longer. Transfer to large bowl and add 1/3 cup of the Cilantro Lime Pesto (reserve the leftover pesto for serving). Toss well to coat.
• To assemble the tacos, spread a bit of the pesto over warm tortillas and top with the shrimp, avocado slices and cabbage. Drizzle the tacos with Mexican crema or sour cream and serve with hot sauce, if desired. Enjoy!

CILANTRO-SPINACH PESTO

Steps:

• 1. Rinse spinach and cilantro and pat dry with paper towels. Remove stems from spinach and coarsely chop both.
• 2. Combine spinach, cilantro, garlic, cheese and walnuts in a food processor; process until finely chopped.
• 3. Add olive oil in a stream on high speed until smooth. `
• 4. Use this pesto on pasta or as a spread on bread or crackers.

GURU'S CILANTRO LIME PESTO PASTA

Steps:

• Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside. In large saucepan combine pasta, cooked chicken and sauce. Heat over medium heat for 2 minutes. Pour into serving bowls. Top with remaining asiago and sun-dried tomatoes.