Recipe by Jostlori
Cilantro, giner and lime - how could you go wrong with this? This recipe is an Asian-inspired twist on Pesto Genovese. Yum! This would go great with a nice Gewurztraminer...
Top Review by Ck2plz
I loved this dish! I will increase the cilantro just a tad next time. I loved using the broiler to cook the chicken. The seasoning tasted so good on the crispy edges of the chicken. I used pickled jalapenoes instead a fresh one. I wanted to used ground ginger but told myself that fresh ginger would be better; use fresh ginger! Overall this was great! Made for ZWT9 for the Gourmet Goddesses July 2013.
- 2 cups cilantro, leaves & stems, packed
- 1 large jalapeno pepper, seeded and chopped
- 2 garlic cloves
- 1 tablespoon ginger, peeled and minced
- 1 1⁄2 teaspoons salt
- 1⁄2 cup olive oil
- 3 tablespoons lime juice
- 1 lb chicken breast, skinless boneless
- 3⁄4 lb linguine
Directions See How It's Made
- In a food processor, combine the cilantro, jalapeno pepper, garlic, ginger, salt oil, and lime juice. Process to a smooth puree.
- Transfer 1/4 cup of the puree to a shallow bowl, add hte chicken and toss.
- Broil the chicken about 4 inches from heat, turning once, until just done. About 8 minutes.
- Let the chicken rest for 5 minutes. Cut into 1/4 in slices across the grain.
- In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain.
- Toss the pasta with the chicken and remaining cilantro puree. Serve.