Pepita Cilantro And Gouda Pesto Recipes

PEPITA & CILANTRO PESTO

Pepita & Cilantro Pesto image

Cilantro and pepitas make an interesting alternative to basil and pine nuts in a simple pesto. Stir this cilantro pesto into a grain bowl or serve with chicken or fish.

Provided by Adam Dolge

Time 5m

Number Of Ingredients 8

Ingredients

2 ½ cups packed fresh cilantro leaves (from 3 bunches)
¾ cup packed fresh parsley leaves
⅓ cup shredded Manchego cheese (about 1 1/2 ounces)
2 tablespoons unsalted roasted pepitas
2 tablespoons lime juice
½ teaspoon finely chopped garlic
¼ teaspoon kosher salt
5 tablespoons canola oil

Steps:

Combine cilantro, parsley, Manchego, pepitas, lime juice, garlic and salt in a food processor. Pulse until very finely chopped. With the motor running, slowly add oil in a steady stream; process until smooth, about 20 seconds. Scrape down the sides, if necessary, and process once more until smooth.

Nutrition Facts : Calories 103.3 calories, Carbohydrate 1.5 g, Cholesterol 3.8 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 1.6 g, Sodium 92.3 mg, Sugar 0.2 g

CILANTRO-PEPITA PESTO

Cilantro-Pepita Pesto image

This flavorful recipe is one of the ways I came up with to use all the cilantro in my garden. Serve it with pasta, tortilla chips for dipping or in any dish that needs perking up. -Ami Okasinski, Memphis, Tennessee

Provided by Taste of Home

Time 20m

Yield 1-1/2 cups.

Number Of Ingredients 9

Ingredients

1 package (6 ounces) fresh baby spinach
2 cups fresh cilantro leaves
1/3 cup grated Romano cheese
1/3 cup salted pumpkin seeds or pepitas, toasted
3 to 4 garlic cloves, peeled
2 tablespoons lime juice
1 tablespoon lemon juice
1/8 teaspoon salt
3 tablespoons olive oil

Steps:

Place the first five ingredients in a food processor; cover and pulse just until chopped. Add the lime and lemon juices and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 82 calories, Fat 7g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 130mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

PEPITA, CILANTRO AND GOUDA PESTO

Pepita, Cilantro and Gouda Pesto image

Pesto steps into Mexican territory with pepitas, cilantro and aged Gouda.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 7

Ingredients

1/3 cup lightly toasted pepitas
3 cups loosely packed fresh cilantro
1/2 teaspoon chopped garlic
1/2 teaspoon orange zest
Kosher salt
1/2 cup coarsely grated aged Gouda cheese
1/2 cup grapeseed oil

Steps:

Put the pepitas in a food processor and pulse until finely ground. Add the cilantro, garlic, orange zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Gouda and pulse to combine. With the motor running, slowly pour in the grapeseed oil and process until combined. Transfer to a bowl.

PISTACHIO, WATERCRESS AND GOUDA PESTO

Pistachio, Watercress and Gouda Pesto image

Aged Gouda is blended with pistachios, watercress and garlic for a unique take on pesto.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

Ingredients

1/3 cup lightly toasted pistachios
3 cups loosely packed watercress
1 teaspoon chopped garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon chopped fresh tarragon
Kosher salt
1/2 cup coarsely grated aged Gouda cheese
1/2 cup olive oil

Steps:

Put the pistachios in a food processor and pulse until finely ground. Add the watercress, garlic, red pepper flakes, tarragon and 1/4 teaspoon salt and pulse until finely chopped. Add the Gouda and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.

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