Cilantro Pesto

July 26, 2009 at 4:18 pm Leave a comment

cilantro pesto

1 (16 ounce) package of farfalle or penne pasta
1 bunch or 2 packed cups fresh cilantro
5 cloves garlic, minced
1 tablespoon fresh lime or lemon juice (optional)
1/4 cup grated Parmesan cheese
1/2 teaspoon cayenne pepper or chopped and seeded serrano chile
1/2 cup walnuts or pine nuts
salt to taste
1/2 cup olive oil


1. 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.
2. In an electric food processor or blender, blend cilantro, garlic, lime or lemon juice, Parmesan cheese, 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.
3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta, toss and serve.

For more cilantro recipes and storage tips, go here!


Entry filed under: Recipes.

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