Prep 15 mins
Cook 0 mins
This comes from Cook's Country and I love everything from their magazine. I'm always looking for new pasta recipes, and I adore cilantro.
- 473.18 ml lightly packed fresh cilantro
- 354.88 ml grated parmesan cheese
- 4 (453.59 g) canchopped green chili peppers
- 1 jalapeno chile, seeded and chopped fine
- 59.14 ml toasted pine nuts
- 2 garlic cloves, peeled
- 118.29 ml olive oil
- salt and pepper
- Puree cilantro, cheese, green chile, jalapeno, pine nuts, and garlic in food processor until smooth, scraping down sides as necessary.
- With processor running, add oil in steady stream until emulsified. Season with salt and pepper.
- Toss pesto with cooked pasta and reserved pasta cooking water, if necessary.
I've just gotten hooked on "Cook's Country," so I was excited to give this a try. This was awfully tasty and I used it already for: Pesto-Zucchini Quesadillas and Pasta Primavera Verde. It added a lot of flavor to both! This pesto is SO flavorful it would be a great addition to any dish. The pepper gives a little "zip" but doesn't make it too spicy. Thanks Ihvhope, for posting this fabulous pesto- Roxygirl
This pesto is the best! Living in AZ I've had and made my fair share of cilantro pesto, this is my go to recipe from now on. The jalepenos in the store were huge so I used half of one and it's got a really nice kick to it. I'm already thinking of how to use this with things other than pasta. Can't wait to try it with grilled pork loin... Thank you so much for posting this. (I love cilantro too)
This worked out great for me, I had my end of the garden year herbs and peppers I needed to do something with, so I did a head to head cookoff with this recipe and a more traditional pesto recipe and this one was my favorite. My wife even likes it and she's not a big fan of the traditional pesto. So far we've just tried it as a snack on bagel chips, but I'm looking forward to trying it inside a chicken quesadilla or something along those lines.