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My review
Fabulous Cilantro Pesto
Gena Urias
"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."
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Ingredients
30 m servings 386 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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
Per Serving: 386 calories; 20.5 g fat; 42.8 g carbohydrates; 10.1 g protein; 3 mg cholesterol; 55 mg sodium. Full nutrition
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Reviews
Read all reviews 153193 Ratings
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Most helpful positive review
3/26/2006
This may be deserving of a five, but only after some changes are made....what's up w/ the vinegar, walnuts, and cayenne?! Hubby loves cilantro, and so I remade it and I chose to change the reci...
Most helpful critical review
3/26/2012
This recipe did NOT go over at my house. My boyfriend, said "nope," and put it down. I've never had him refuse to finish a meal. I think the problem was the garlic. I love garlic, but 5 cloves ...
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3/26/2006
This may be deserving of a five, but only after some changes are made....what's up w/ the vinegar, walnuts, and cayenne?! Hubby loves cilantro, and so I remade it and I chose to change the reci...
6/16/2004
Wow! This was really good! The only thing I substituted was pine nuts instead of the other nuts. Also the left overs actually tasted better the next day- I think I will make the pesto again...
6/26/2003
I used this recipe to create a quick and easy appetizer I had at a party a few years ago. Spread one package of cream cheese on a plate and then spread it with the cilantro pesto. Serve with t...
9/1/2007
This was great! To adjust to personal taste: I use only 2 cloves of garlic, which was plenty. 1/3 c. of parmesan, 1/2 tsp. black pepper, 1 tbs. lemon juice and, 1/3 c. Brazilian nuts. Awesome p...
11/2/2007
I was not expecting much from this, but it was very good! I often buy fresh cilantro to use a small amount for a recipe, and it's frustrating trying to find a way to use up the rest. This is a t...
3/25/2005
Excellent! I added some water as a replacement for half the oil. The flavors were definitely better the second day. I'd recommend preparing the sauce the night before to give the flavors a ch...
7/12/2007
read previous reviews so subbed lemon juice for vinegar. Had pine nuts after making basil pesto, so toasted them & used them instead. Also, used about a 1/4t crushed red pepper instead of cayenn...
6/21/2006
We loved this! We used it first as a sauce with grilled chicken breasts, and used the leftovers as a pasta sauce. My husband liked it so much, he called his mother and told her how great it wa...
10/9/2008
This is excellent! I followed the recipe as far as the pesto goes but then decided to add chicken. I cooked the boneless chicken breast with garlic, red onions, and yellow peppers. MMMM! My gues...