Cilantro Paste Recipes

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CILANTRO PESTO PASTA

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 9



Cilantro Pesto Pasta image

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.

1 clove garlic, cracked away from the skin
2 inches fresh ginger root, chopped
1 teaspoon crushed red pepper flakes
3 ounces, about 1/2 cup, macadamia nuts
1 lime, juiced
1 cup cilantro leaves
1/2 cup evoo -- extra-virgin olive oil, eyeball it
1 teaspoon coarse salt, eyeball it in palm of your hand
1 pound spaghetti, cooked to al dente, 1/2 cup pasta water reserved

CILANTRO PASTE

Provided by Food Network

Categories     main-dish

Yield About 1 cup

Number Of Ingredients 6



Cilantro Paste image

Steps:

  • Rinse the cilantro well and pat dry. Place the leaves in a food processor with the garlic, coconut milk, peanuts and lime juice.
  • Process into a fine puree and season with 1 teaspoon of salt or to taste. Divide into 1/4 cup containers and freeze.
  • USES: Use to liven up a Tofu and vegetable salad or to spoon into a plain chicken broth with vermicelli.

4 cups (packed) cilantro leaves (about a pound of coriander weighed with stems on)
2 cloves peeled garlic
1/2 cup unsweetened coconut milk
1/2 cup roasted peanuts
1/4 cup fresh lime or lemon juice
Salt

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



Fabulous Cilantro Pesto image

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

1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
¼ cup grated Parmesan cheese
½ teaspoon cayenne pepper
½ cup walnuts or pecans
salt to taste
½ cup olive oil

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