Prep 10 mins
Cook 0 mins
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.
- 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
- 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.
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!