Creamy Cilantro Mint Pesto Recipes

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:

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

Steps:

• Finely chop herbs & set aside.
• Mince the garlic and ginger and mash up into a paste with the salt using the side of your knife (This can also be done in a food processor or mortar and pestle)
• Transfer garlic+ginger paste to a large bowl and whisk in the olive oil and vinegar/lemon juice
• Stir in the herbs and sour cream
• Taste & add salt and pepper to finish
• If it's too thick, add a little water until it's the desired consistency
• If you're feeling lazy or want to save some time just rough chop everything and throw it all into a food processor/blender and give it a good buzz

Steps:

• Pour olive oil into bowl of food processor.
• Add garlic, jalapeno and onion, and process until pureed.
• Add mint and cilantro leaves, pulsing on and off until a grainy puree forms.
• Add toasted pine nuts and pulse again.
• Gradually add Parmesan cheese, and a few more drops of olive oil if needed to blend ingredients.