Cilantro Pecan Pesto Recipes

PECAN PESTO

Show a little Southern flair by swapping toasted pecans into this basil-and-parsley pesto.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

Pecan Pesto image

Steps:

Put the pecans in a food processor and pulse until finely ground. Add the basil, parsley, garlic, lemon zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl.

Ingredients

1/3 cup lightly toasted pecans
2 cups loosely packed fresh basil
1 cup loosely packed fresh parsley
1 teaspoon chopped garlic
1 teaspoon lemon zest
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil

BASIL PECAN PESTO

I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!

Provided by grettagirl

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

Basil Pecan Pesto image

Steps:

Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

Nutrition Facts : Calories 232 calories, Carbohydrate 2.7 g, Cholesterol 2.9 mg, Fat 24.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 131.9 mg, Sugar 0.6 g

Ingredients

3 cups fresh basil leaves
1 ½ cups pecans
4 cloves garlic
½ cup shredded Parmesan cheese
¾ cup olive oil
½ teaspoon kosher salt
1 pinch ground black pepper to taste

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

Ingredients

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

BASIC PESTO

Traditionally pesto is made in a mortar and pestle and it takes both time and force to pound nuts, garlic, basil and oil into a creamy emulsified sauce. The food processor has certainly shortened the process, but it's still important to slowly stream in the oil to create a smooth, vibrant sauce. Stirring in the Parmesan cheese at the end will thicken the pesto a bit and add extra seasoning.

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield about 2 cups of pesto

Number Of Ingredients 6

Basic Pesto image

Steps:

Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped.
With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days.

Ingredients

8 cups packed fresh basil
1/2 cup pine nuts, toasted
2 to 4 cloves garlic
Kosher salt
1 cup extra-virgin olive oil
1/2 cup finely grated Parmesan cheese

CILANTRO PARSLEY PESTO

There's a ton of recipes out there similar to this one, and I've tried many of them. This is my own adaptation using a combination of cilantro and parsley. Toasting the pine nuts is crucial for enhanced flavor. Make a day ahead to let the flavors intensify. This is an amazing condiment to grilled fish, seafood and chicken. It's also great as a sauce mixed in pasta.

Provided by Moseslakecooker

Categories Sauces

Time 10m

Yield 1 1/2 Cups, 4-6 serving(s)

Number Of Ingredients 10

Cilantro Parsley Pesto image

Steps:

Place first 8 ingredients in a food processor.
With processor running, slowly add olive oil.
Add water if mixture is not smooth. Should have peanut butter-type consistency.
Serve at room temperature.

Nutrition Facts : Calories 301.6, Fat 28.9, SaturatedFat 4.9, Cholesterol 11, Sodium 789, Carbohydrate 5.6, Fiber 1.6, Sugar 1.1, Protein 8.1

Ingredients

1 1/2 cups fresh cilantro or 10 fresh cilantro stems
1 1/2 cups fresh parsley or 10 parsley sprigs
4 garlic cloves
1/2 cup pine nuts, toasted
1/2 cup parmesan cheese, grated
1 tablespoon lemon juice
1 teaspoon salt (or to taste)
1/2 teaspoon red pepper flakes (optional)
1/4-1/3 cup extra virgin olive oil
1 -2 tablespoon water (optional)

More about "cilantro pecan pesto recipes"

EASY CILANTRO PESTO RECIPE - HAPPY MOTHERING

Web Jun 20, 2021 Ingredients 1 bunch of cilantro leaves and stems 6 cloves of minced garlic ½ cup of chopped pecans ¼ cup of grated Parmesan …
From happy-mothering.com
4.4/5 (16)
Total Time 20 mins
Category Sauce
Calories 293 per serving

Put all ingredients (cilantro, garlic cloves, pecans, parmesan, cayenne, salt, extra-virgin olive oil, lime juice) into a blender or food processor.
Warm in a small saucepan over medium heat just until it starts to bubble. You're doing this to infuse the flavors together, melt the cheese and lightly cook the garlic.

Cilantro Pecan Pesto Recipes

PECAN PESTO

Show a little Southern flair by swapping toasted pecans into this basil-and-parsley pesto.

BASIL PECAN PESTO

I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!

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.

BASIC PESTO

CILANTRO PARSLEY PESTO

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