Cilantro Lemon Pesto Recipes

BASIL PESTO

Steps:

• In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
• Add the basil and pulse until combined.
• With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

SPICY CILANTRO PESTO

Steps:

• Toast almonds in small skillet over medium-low heat until light golden brown, 5 to 7 minutes. Remove from heat and set aside to cool.
• Heat 1 teaspoon olive oil in a small skillet over medium-low heat. Cook the garlic cloves in the hot oil until softened, about 5 minutes. Set aside to cool to room temperature; chop.
• Pulse the almonds, garlic, and cilantro together in a food processor until roughly chopped. Slowly stream the 1/2 cup olive oil into the mixture with the food processor running continually. Add the lemon juice, red pepper, salt and pepper and continue processing until smooth.

ZHOUG: SPICY CILANTRO PESTO RECIPE

Steps:

• In the bowl of a food processor fitted with a blade, add the jalapeno, garlic and salt. Coarsely chop.
• Now add cilantro, parsley and spices. Run processor until a finer thick paste forms.
• Transfer the cilantro paste to a bowl. Add the olive oil and lemon juice. Stir to combine. Enjoy!

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-LEMON PESTO

Steps:

• Combine ingredients in food processor.
• Puree until ingredients are fully combined and the pesto has a smooth texture with no significant lumps (may still be just a little gritty). You may add additional olive oil if you like.
• May be served hot or at room temperature. Leftovers can be frozen in small tupperware containers or ice cube trays and thawed when you're ready to use.

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 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

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.