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This cilantro pesto is a delicious variation of basil pesto with a little more zip! You can substitute the vinegar with lime juice, lemon juice, or Italian salad dressing.
Ingredients
- 1 (16 ounce) package farfalle pasta
- 1 bunch fresh cilantro
- ½ cup walnuts or pecans
- ¼ cup grated Parmesan cheese
- 5 cloves garlic, minced
- 1 tablespoon white wine vinegar
- ½ teaspoon cayenne pepper
- salt to taste
- ½ cup olive oil
Directions
Step 1
Bring a large pot of salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain well.
Step 2
Blend cilantro, nuts, Parmesan, garlic, vinegar, cayenne pepper, and salt in a food processor or blender. Add 1/4 cup olive oil and blend until combined. Add remaining olive oil until pesto reaches desired consistency.
Step 3
Pour pesto into a small saucepan and cook over low heat, stirring constantly, until pesto is warmed and begins to simmer. Pour over cooked pasta and toss to coat.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 386 | |
| % Daily Value * | |
| Total Fat21g | 26% |
| Saturated Fat3g | 16% |
| Cholesterol3mg | 1% |
| Sodium55mg | 2% |
| Total Carbohydrate43g | 16% |
| Dietary Fiber3g | 10% |
| Total Sugars2g | |
| Protein10g | |
| Vitamin C3mg | 14% |
| Calcium62mg | 5% |
| Iron2mg | 12% |
| Potassium187mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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