Cilantropesto Recipes

CILANTRO PESTO

Steps:

• Place cilantro and cheese in a food processor; cover and pulse until chopped. Add walnuts and lime juice; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with shrimp.

VEGAN PESTO

Steps:

• Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth.
• Enjoy!

CILANTRO PESTO

Steps:

• Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. Add the parmesan, oil and salt and puree to a smooth paste. Stir into hot pasta and serve.

CILANTRO PESTO

Steps:

• Toast the almonds: Heat a small skillet on high heat. When the pan is hot, add the blanched almonds in a single layer. Stir with a wooden spoon. When the almonds are fragrant and start to brown, remove them from the pan.

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 PESTO RECIPE

Steps:

• Place cashews, garlic cloves, and serrano chile into the bowl of a food processor fitted with the chopping blade. Pulse until finely chopped.
• Add cilantro and lime zest to the food processor. Pulse a few times to combine.
• With motor running, add lime juice and oil through the feed hole. Stop and scrape down sides as needed. Once pesto is the consistency of a slightly chunky paste, stop the food processor and add a good pinch of sea salt. Pulse a few times. Taste and add a little more salt, if needed.
• Transfer to a jar with a tight-fitting lid. Store in the refrigerator for up to 1 week. Can also be frozen for up to 2 months.

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-PARSLEY PESTO

Steps:

• Pulse herbs, garlic, salt, and pepper in a food processor until finely chopped. With machine running, add oil in a slow, steady stream.

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.

CILANTRO PESTO

Steps:

• Add all ingredients to a food processor or blender and pulse until mostly smooth.

CILANTRO PESTO

Steps:

• Combine first 8 ingredients and 1-1/2 tsp salt in food processor. Using on/off turns and periodically scraping downsides of work bowl, process until finely chopped. With machine runnning, gradually add oil through feed tube and blend until incorporated. Season with pepper and more salt, if desired. Can be prepared ahead. Press plastic wrap onto surface of pesto and refrigerate up to 1 week or freeze up to 1 month.