Cilantro And Habanero Pesto Recipes

Steps:

• Place first 8 ingredients in food processor or blender and blend until smooth, then add the pasta water. Toss with hot pasta, adjust seasonings, then serve immediately.

Steps:

• 1. Cilantro should fill a standard size food processor. Add remaining ingredients and blend until puree'd.

Steps:

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

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.

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.

Steps:

• Combine the garlic, salt, pepper to taste, and pine nuts in a food processor. Add the oil and culantro and process until smooth. Add the cheese and pulse to incorporate. Store in an airtight container until ready to use, up to 1 week in the refrigerator or 4 months in the freezer.