Habanero Cilantro Pesto Recipes

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CILANTRO AND HABANERO PESTO

You either love it or you hate it! I adore it, and love anything with heat.

Provided by Lynn Socko

Categories     Spreads

Time 5m

Number Of Ingredients 7



Cilantro and Habanero Pesto image

Steps:

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

2 large handfuls of cilantro
1/2 c olive oil
1/2 c walnuts
1/2 tsp each of salt, pepper, and granulated garlic
1/2 tsp lime juice
6 oz queso fresco, crumbled
3 habanero pepper, fresh

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

CILANTRO PESTO

Provided by Food Network

Yield 1 cup

Number Of Ingredients 8



Cilantro Pesto image

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.

6 cloves garlic, peeled
1 bunch fresh parsley, stemmed
1 bunch fresh cilantro, stemmed
2 tablespoons almonds, toasted
4 tablespoons olive oil
Juice of 1/2 lemon
1/4 teaspoon sea salt
Freshly ground black pepper

CILANTRO PESTO

"Feel free to make this simple pesto ahead of time and freeze it." This brightly colored pesto tastes as fresh as it looks! Karen Deaver, Babylon Village, NY

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 6



Cilantro Pesto image

Steps:

  • Place cilantro and cheese in a food processor; cover and pulse until chopped. Add walnuts and lime juice; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with shrimp.

Nutrition Facts : Calories 152 calories, Fat 16g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 40mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

1 cup fresh cilantro leaves
1/4 cup grated Parmesan cheese
1/4 cup chopped walnuts
2 tablespoons lime juice
1/2 cup olive oil
Cooked jumbo shrimp, peeled and deveined

CILANTRO PESTO

This is a wonderful twist on pesto. Sometimes the basil version gets old and you want to impress everyone at the dinner table or potluck with a tasty new version.

Provided by DragonShoes

Categories     Vegetable

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6



Cilantro Pesto image

Steps:

  • Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. Add the parmesan, oil and salt and puree to a smooth paste. Stir into hot pasta and serve.

Nutrition Facts : Calories 253.9, Fat 24.3, SaturatedFat 3.6, Cholesterol 5.5, Sodium 447.3, Carbohydrate 5, Fiber 2, Sugar 1, Protein 6.3

1 cup packed fresh cilantro leaves
1/2 cup almonds
3 large garlic cloves
1/4 cup grated parmesan cheese
1/4 cup olive oil
1/2 teaspoon salt

CILANTRO PESTO

Traditional basil pesto gets a run for its money with this bright, flavorful Mexican version of the Italian original. Cilantro pesto is best on cold pasta salads and is great as a topping on grilled chicken or fish.

Yield makes 1 1/2 cups

Number Of Ingredients 7



Cilantro Pesto image

Steps:

  • Combine the cilantro, cheese, sunflower seeds, lime juice, and jalapeño in a food processor and pulse to combine. With the machine running, gradually add the olive oil. Season the pesto to taste with salt and pepper. Cover and refrigerate for up to 2 hours. Bring to room temperature and stir before using.

2 cups (packed) cilantro leaves
3/4 cup (packed) añejo or feta cheese
1/2 cup roasted salted sunflower seeds
2 tablespoons fresh lime juice
1/2 jalapeño chile, stemmed and seeded
3/4 cup olive oil
Salt and freshly ground black pepper

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