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 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.
SCALLOP PESTO PASTA
Sea scallops can range from 1/2 to 1 inch thick. To cook thicker scallops more quickly, cut them in half horizontally.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and pepper; add scallops and shake to coat. , In a large skillet, cook scallops in butter for 2-1/2 to 3 minutes on each side or until opaque. Drain pasta; toss with pesto. Serve with scallops.
Nutrition Facts : Calories 598 calories, Fat 25g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 807mg sodium, Carbohydrate 59g carbohydrate (2g sugars, Fiber 3g fiber), Protein 34g protein.
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
PASTA WITH SHRIMP AND CILANTRO-LIME PESTO
DH and I made this tasty shrimp linguine for lunch today and thought it was very good. We have plenty of leftovers. This is from the July 2010 "Bon Appetit."
Provided by Dr. Jenny
Categories Mexican
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend 1 1/4 cups cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add 1/2 cup oil. Season generously with salt. (Pesto can be made 1 day ahead. Cover and chill).
- Cook linguine in large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain.
- Meanwhile, heat remaining 1 Tb oil in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove skillet from heat; add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat.
- Add pasta to sauce in skillet; toss to coat. Season with salt and pepper. Divide pasta and shrimp among 4 plates. Sprinkle Cotija cheese and chopped cilantro over and serve.
Nutrition Facts : Calories 821.5, Fat 33.2, SaturatedFat 6, Cholesterol 181.5, Sodium 271.6, Carbohydrate 88.7, Fiber 4.1, Sugar 2.8, Protein 40.1
CILANTRO LIME PESTO PASTA
Steps:
- For the pasta: Bring a large pot of filtered water to a rapid boil. Add the olive oil and pasta to the water. Return to a boil. Cook uncovered until al dente, 6 to 10 minutes. Drain in a colander. Transfer the pasta to a large mixing bowl and fold in the olives, bell peppers and pumpkin seeds. Mix well to combine and set aside.
- For the pesto: Place the basil, olive oil, cilantro, pine nuts, lime juice, garlic, nama shoyu, salt, pepper and cayenne in a food processor. Process until semi-smooth, with a little bit of a chunky texture. Combine the noodles and pesto sauce with your hands and mix vigorously. Top with a sprinkle of hemp seeds, the reserved black olives, basil and pine nuts.
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.
CILANTRO, SPINACH AND LIME PESTO
Try this creative spin on a classic pesto. It works perfectly with pasta.
Provided by Robin Runner
Categories Side
Time 15m
Yield 4-6
Number Of Ingredients 10
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!
BASIL PESTO PASTA WITH GRILLED VEGETABLES
This dish is an easy way to turn grilled vegetables into a satisfying meal, thanks to hearty whole-grain pasta and a quick homemade pesto.
Provided by Sara Haas, RDN
Categories Healthy Grilled Squash Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Preheat grill to medium-high. Bring a large pot of water to a boil. Combine basil, Parmesan, walnuts, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in a food processor; pulse until finely chopped. Slowly pour 1/4 cup oil through the feed tube; continue processing until the mixture is smooth. Transfer to a medium bowl and set aside.
- Combine portobellos, bell peppers, squash, scallions, and the remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/8 tsp. pepper in a large bowl; toss to coat.
- Oil the grill grates (see Tip). Grill the vegetables until tender and lightly charred, 6 to 8 minutes per side. Remove from the grill and coarsely chop.
- Cook pasta according to package directions. Add zucchini "noodles" to the pasta during the last 2 minutes of cooking. Reserve 1/2 cup pasta water before draining. Drain the pasta and zoodles and place in a large bowl.
- Whisk 1/4 cup of the reserved pasta water into the pesto. Pour over the pasta and toss to coat, adding more reserved pasta water if needed to loosen the sauce. Add the grilled vegetables and beans; toss to coat well.
Nutrition Facts : Calories 434 calories, Carbohydrate 37 g, Cholesterol 4 mg, Fat 29 g, Fiber 8 g, Protein 12 g, SaturatedFat 4 g, Sodium 411 mg, Sugar 8 g
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.
CILANTRO-LIME PASTA SALAD (WITH OR WITHOUT CHICKEN)
Loaded with chunks of avocado and mango, this beautiful dish makes an excellent summer meal. But there's no need to limit it to one season because it's delicious year-round! The bright, refreshing flavors taste great hot or cold too, making this an excellent brown-bag lunch recipe. If going veggie simply omit the chicken, you'll get fewer servings without it (just so you know).
Provided by Annacia
Categories Chicken
Time 31m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cook pasta according to package directions; drain.
- Meanwhile, for dressing, in a blender combine lime juice, cilantro, oil, sugar, 1/2 teaspoon salt, garlic powder, cumin, and cayenne pepper. Cover and blend about 30 seconds or until well mixed. Set aside.
- Lightly coat the rack of an indoor electric grill with cooking spray. Preheat grill. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Place chicken on grill rack. If using a grill with a cover, close lid. Grill until chicken is no longer pink (170 degrees F). (For a covered grill, allow about 6 minutes. For an uncovered grill, allow 12 to 15 minutes, turning once halfway through grilling.) Cut chicken into bite-size pieces.
- In a large bowl combine pasta, chicken, tomatoes, red onion, mango, avocado, sweet peppers, and jalapeno pepper. Pour dressing over pasta mixture; toss gently to coat. If desired, serve with lime wedges.
PASTA WITH CILANTRO-PEANUT PESTO
Cilantro can be polarizing, but many cooks around the world rely on it for the fresh, citrusy element it adds to an array of dishes -- like this pasta dish with Southeast Asian flair.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 11
Steps:
- In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, lime zest and juice, brown sugar, and 1/4 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.
- In a large bowl, toss pesto with pasta. Roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.
Nutrition Facts : Calories 471 g, Fat 16 g, Fiber 4 g, Protein 15 g, SaturatedFat 2 g
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- Add cilantro, chicken broth, olive oil, almonds, minced garlic, lime juice, and 1/2 cup Asiago cheese, and salt to a blender or food processor. Blend for 2 minutes, or until pesto is smooth and the same color throughout. Set aside.
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- Blend 1¼ cups cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add ½ cup oil. Season generously with salt.
- Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
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