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.
CREAMY CILANTRO PESTO PASTA
Steps:
- Bring a large pot of water to a boil and season generously with salt. Cook pasta according to package instructions.
- While the water is heating and pasta is cooking, make the cilantro pesto. Place all the ingredients, except olive oil, in a food processor and pulse until combined and it looks like a rough paste, scraping the sides of the bowl as needed. While the food processor is running, pour olive oil in a steady stream and process until smooth.
- When pasta is ready, save about 1/2 cup of pasta water (don't forget, it's important for the sauce!) and drain the pasta in a colander.
- Heat olive oil in a large skillet over medium-low heat, and cook garlic for 30 seconds or so, until fragrant. Pour cream and mix. Turn off the heat and stir in cilantro pesto. Add cooked pasta and toss to coat with the sauce. Add a little bit of pasta cooking water, a little bit at a time, until you reach a perfectly smooth texture. Taste and adjust salt as needed. Serve immediately.
Nutrition Facts : ServingSize 1 /4, Calories 727 kcal, Carbohydrate 93 g, Protein 20 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 17 mg, Sodium 321 mg, Fiber 6 g, Sugar 4 g
PASTA WITH TOMATO AND ALMOND PESTO (PESTO ALLA TRAPANESE)
Pesto that looked amazing and i want to try it and i'll lose the recipe if it isnt here! its from America's Test Kitchen so it has to be good :)
Provided by kimmer9
Categories One Dish Meal
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don't have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.
- 1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
- 2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.
- 3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
- 4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reser.
CILANTRO ALMOND PESTO
This is great with chicken, pasta or on a toasted french/sourdough bread! It makes a fabulous addition to a grilled cheese sandwich by adding a touch of sophistication and flavor! It can be used as a condiment or a dip! It does not last long in our house!
Provided by christymarsh
Categories < 15 Mins
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients in a blender or food processor and enjoy! The flavor is best if the pesto is given a chase to sit for a few hours.
Nutrition Facts : Calories 102.7, Fat 9.3, SaturatedFat 0.9, Sodium 2.3, Carbohydrate 3.8, Fiber 1.6, Sugar 0.8, Protein 2.7
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 AND TOASTED ALMOND PESTO
Instead of pine nuts, this pesto uses slivered almonds, that have been toasted, for extra flavor. The mixture is pureed with a modest amounto of extra-virgin Olive oil and cheese, such as Parrmigiano-Reggiano, to get the finest flavour, The sauce also is blended with a few tablespoons of fresh lime juice, which bump up the taste even more and enhances the freshness of the cilantro. The resulting sauce is lighter than most basil pestos and makes an excellent topping for fish, poultry, or flatbread. If you like, swirl a spoonful into your favorite soup as a flavor-boosting garnish. If you serve the pesto with pasta, thin it with a bit of the starchy pasta cooking water. This helps to stretch the pesto (while cutting fat and calories) and gives it more coating power.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- In a small, dry skillet over medium-low , stir slivered almonds until fragrant and ligfhtly toasted, about 3 minutes. Transfer to a plate and let cool for 5 minutes.
- In a food processor or blender, combine almonds, cilantro, olive oil, lime juice, garlic, cheese, salt and pepper. Process until smooth, scraping down the sides with a rubber spatula as needed.
Nutrition Facts : Calories 761.6, Fat 73.4, SaturatedFat 11.9, Cholesterol 17.6, Sodium 1105.2, Carbohydrate 17.3, Fiber 5, Sugar 2.7, Protein 15.3
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