Prep 15 mins
Cook 25 mins
This is a great use for leftover cilantro that threatens to go bad! It's like a Latin pesto. Serve with black beans for taste and authenticity.
- 4 -5 garlic cloves (or more if you're a super-hard-core gaucho)
- 1 lemon, juice of
- 1 bunch cilantro (stems are fine)
- 1⁄2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 8 ounces broccoli florets
- 16 ounces capellini
- Bring a large pot of water to boil. Add pasta and cook according to package directions. Drain when cooked through. Make gaucho sauce while pasta cooks (below).
- In a food processor, combine garlic, lemon juice, cilantro, salt, and oil. Pulverize in pulses until you have a reasonably smooth, paste of grand, green greatness. Set aside.
- Steam broccoli until tender. If using frozen broccoli, thaw under warm water. Place broccoli and drained pasta
- Toss together with enough gaucho seasoning to lightly coat; add a little more olive oil if you need to to help the spreading process.