Hazelnut Cilantro Pasta Sauce Recipes

CREAMY CILANTRO-LIME CHICKEN PASTA

Steps:

• Heat olive oil in a large skillet on medium-hot heat. Generously season sliced chicken with salt and pepper, add to the hot skillet and cook for about 5 minutes until done. Remove sliced chicken from the skillet.
• To the same skillet, add minced garlic, lime juice and chicken broth. Cook for 1-2 minutes on high heat, deglazing and scraping the skillet until the liquid is reduced and making sure garlic does not burn and brown too much. Mix in chopped cilantro.
• Add heavy cream and milk. Bring to boil, the immediately add cheese and mix in until melted, while boiling. Then, remove from heat.
• Cook pasta according to package instructions, drain, reserving some cooked pasta water.
• Add pasta to the sauce, along with the half of the chicken. Mix everything in and season pasta with more salt, if needed.
• Top with the remaining half of the chicken and more chopped cilantro.

AMY'S CILANTRO CREAM SAUCE

Steps:

• Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor.
• Blend until smooth and creamy.
• Place in a serving bowl.

HAZELNUT-CILANTRO CHERMOULA

Steps:

• Preheat oven to 375 degrees. Roast hazelnuts on a baking sheet until fragrant and skins loosen, about 10 minutes. Let cool briefly, then rub off skins with a clean kitchen towel (do not worry about getting them all, just what comes off easily). Let cool completely.
• In a small skillet over medium-high, toast cumin and coriander seeds until dark brown and fragrant, about 3 minutes. Finely grind in a spice grinder, or crush with a mortar and pestle.
• Pulse hazelnuts in a food processor until texture resembles coarse meal. Add spices, cilantro, zest, garlic, and 1 teaspoon salt; pulse to combine. Add oil and orange juice; pulse to combine. Chermoula can be refrigerated in an airtight container up to 1 week.

HAZELNUT PESTO

Steps:

• In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.

HOME-MADE PASTA WITH HAZELNUT BUTTER SAUCE

Steps:

• To make the pasta, place the dry ingredients in a bowl and make a well in the centre. Place the eggs and oil in the well and whisk using a fork, slowly incorporating the flour until you have a dough.Knead the dough for 10 minutes, then wrap in clingwrap and chill for 30 minutes.Divide the dough into quarters, then roll into long pasta sheets using a pasta machine.Roll half the dough using the tagliatelle attachment. Using a sharp knife, cut the remaining dough into long, wide strips. Cook in boiling, salted water until al dente.To make the hazelnut butter sauce, heat the butter in a saucepan over a medium heat for 5 minutes or until golden brown, then remove from the heat. Add the lemon juice, nuts, parsley, Parmesan and season to taste. Serve with the tagliatelle.Serve with the wide pasta strips and Gorgonzola. Dust with Parmesan.Cook's note: It's time to break in the pasta machine you got for Christmas. Fresh, home-made pasta comes together fast - mixing and kneading the dough takes about 10 minutes, then you let it rest for 30 minutes (use this time to whip up your sauce of choice).Time-saving tip: make the pasta the day before if you like, cover it in clingwrap and keep it in the fridge ready to cook for tomorrow's supper.

SPICY HAZELNUT SAUCE

Steps:

• Purée nuts with water, garlic, salt, cilantro, vinegar, and cayenne in a blender or food processor until smooth. With motor running, add oil in a slow stream, blending until emulsified.

CREAMY CILANTRO PESTO SAUCE

Steps:

• Blend cilantro leaves, cream cheese, artichoke hearts, green onions, basil, jalapeno pepper, lemon juice, and salt in a blender until smooth.

HAZELNUT PESTO SAUCE RECIPE

Steps:

• Add the basil, hazelnut flour, and garlic to the bowl of a food processor, and pulse to chop the basil. Slowly stream in the olive oil, scraping down the sides of the food processor as needed. Stir in the parmesan cheese and season with some salt (if needed).

CREAMY CAJUN PASTA

Steps:

• Bring a pot of water to a boil (I add 1 tablespoon of salt to the water), then cook the pasta according to the directions on the package. When it's done cooking, drain and set aside.
• While the pasta is cooking, heat the olive oil in a separate large skillet. Saute the onion, peppers, and mushrooms until they start to soften, about 5 to 8 minutes. Season the veggies with a 1/2 teaspoon of salt as you stir, and keep this on medium-low heat, so you can stir together the spice blend as the veggies cook.
• In a small bowl, stir together the Cajun spice blend. Start with just a pinch of Cayenne pepper, because you can always add more later, but you can't undo spice! An 1/8 teaspoon of cayenne pepper makes this dish quite spicy, so I recommend starting with less than that.
• To make the creamy sauce, drain the juices from the can of diced tomatoes directly into your blender. To this, add in the cashews, a 1/4 cup of water, and a 1/2 teaspoon of salt. Blend until very smooth, with no visible cashew pieces remaining.
• Once the veggies are tender, add in the spice blend and stir briefly. Then, add in the diced tomatoes, creamy sauce, and the pasta, and toss well.
• Taste the pasta, and adjust any seasoning, as needed. You can add more salt to boost the flavor, some freshly ground black pepper, and another pinch of cayenne pepper, if you like things spicier, or a little more smoked paprika, for more of a smoky flavor. Serve warm, with any extra garnishes you like. (I added chopped green onions and cilantro.) Leftovers can be stored in an airtight container in the fridge for up to 3 days.