Thank you for this easy and quick! recipe. I love it! Tonight, I got the pasta boiling before I started to wash the cilantro and assemble my ingredients. By the time the pasta was done, the pesto was a perfect paste, and the whole thing was on the table in under 20 minutes. Just as a side note, I added some baby carrots and sliced turkey kielbasa to the boiling water with my pasta, and tossed it all together with the pesto after draining. It was delish! I also made an alternate version with half cup of thai basil and half cilantro, using 2 tblsp of sesame oil instead of olive and that was very tasty as well! I used the almonds each time, and 4 cloves of garlic instead of three. This recipe is a keeper, and very versatile. I even added a dollop of plain yogurt tonight to make it a little creamy and it was fantastic.
This is a wonderful variation on pesto. Preparing for a big event at church, the cilantro was missing. Someone went out and got more. Then it was found. I quadrupled this recipe and froze in in cubes for future use.
We loved this! I had planned on making the basil pesto, but cilantro was all I had on hand. This recipe came up after a quick search. Glad I tried it! I did not have almonds, so I used what I had which was unsalted macadamia nuts. Tasted wonderful. Added alitlte extra olive oil since my blender would not puree it until I added more. I'd say about a tablespoon more oilive oil. We'll be making this one again!
This is a thick delicious pesto! Don't triple recipe for a blender because it's too much as I learned. Also the "canned" grated Parmesan is salty enough so next time I won't add any salt.
This is so good I made it 3 times. First tossed with pasta, then put on Italian bread slices and then added to quesadillas oh and what was left went on the pizza. Thank you for a keeper, it's in my favorite recipe book now. I didn't change a thing!
I have similar recipe but it adds 1/2 bunch of fresh spinach and it uses walnuts instead of almonds. It's all good!
I haven't made this particular recipe myself, but I often use one that's very similar (but dairy-free) as a topping for black bean chili. Even my self-described cilantro-hating friends gobble it down.
Awesome! I used 6 garlic scapes instead of 6 garlic cloves (they were on hand in my garden). I also added about a tablespoon more of olive oil so my blender could purée this wonderful concoction.
This is really great stuff here. I'm going to take to the potluck on labor Day. THanks for posting your recipe
Yum! Used pecans because I did not have almonds. I am about to put it on top of a tostada and can't wait. It tastes so good on it's own!