Green Chile And Cilantro Pesto Recipes
GREEN CHILE CILANTRO PESTO
This is no ordinary pesto! This is pesto New Mexico style. Recipe comes from Real New Mexico Chile Cookbook by Sandy Szwarc. Hope you enjoy it!
Provided by PaulaG
Categories Southwestern U.S.
Time 15m
Yield 5 cups
Number Of Ingredients 9
Steps:
- In a blender or food processor add the chiles, cilantro, lime zest, lime juice, nuts, olive oil, and garlic.
- Puree until amost smooth. Stir in the grated cheese, taste and adjust salt to taste.
Nutrition Facts : Calories 506.1, Fat 46, SaturatedFat 7.8, Cholesterol 17.6, Sodium 316.4, Carbohydrate 15.5, Fiber 2.8, Sugar 6.6, Protein 13.7
CILANTRO PESTO
Homemade Cilantro Pesto, made with fresh cilantro leaves, blanched almonds, red onion, serrano chile and olive oil.
Provided by Elise Bauer
Categories Condiment Freezer-friendly Sauce Cilantro Pesto
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 114 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 202 mg, Sugar 1 g, Fat 11 g, ServingSize About 1 cup, UnsaturatedFat 0 g
CILANTRO PESTO
This quick and easy cilantro pesto recipe is the perfect way to use up any extra cilantro you have. Serve on grilled meat, seafood, pasta and more!
Provided by Isabel Eats
Categories Sauce
Time 5m
Number Of Ingredients 9
Steps:
- Add all ingredients to a food processor or blender and pulse until mostly smooth.
Nutrition Facts : ServingSize 2 tablespoons, Calories 120 kcal, Carbohydrate 2 g, Protein 2 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 243 mg, Fiber 1 g, Sugar 1 g
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
GREEN CHILE-CILANTRO PESTO SAUCE (PASTA)
This comes from Cook's Country and I love everything from their magazine. I'm always looking for new pasta recipes, and I adore cilantro.
Provided by ihvhope
Categories High In...
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Puree cilantro, cheese, green chile, jalapeno, pine nuts, and garlic in food processor until smooth, scraping down sides as necessary.
- With processor running, add oil in steady stream until emulsified. Season with salt and pepper.
- Toss pesto with cooked pasta and reserved pasta cooking water, if necessary.
Nutrition Facts : Calories 507.9, Fat 43.8, SaturatedFat 10.7, Cholesterol 33, Sodium 586.1, Carbohydrate 14.4, Fiber 2.4, Sugar 6.7, Protein 18.2
SOBA WITH GREEN CHILE PESTO
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly calibrated prickle of spice enhances the other elements and wakes up the palate.
Provided by Chris Morocco
Categories Bon Appétit Noodle Chile Pepper Sesame Sesame Oil Green Onion/Scallion Watercress Cilantro Basil Quick & Easy Vegetarian Vegan Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook noodles in a large pot of boiling salted water until al dente, about 5 minutes. Drain, reserving 1/4 cup soba cooking liquid.
- Meanwhile, whisk miso, lime juice, and oil in a large bowl. Chop halved chiles, garlic, and a pinch of salt together on a cutting board, then use the side of chef's knife to mash into a paste. Transfer to bowl with miso mixture and mix well. Add scallions, chopped basil, and cilantro and toss to combine; season pesto with salt.
- Add soba, watercress, and sliced chile to pesto and toss, adding reserved soba cooking liquid by the teaspoonfuls as needed, until nicely coated.
- Serve noodles topped with torn basil and sesame seeds.
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