Best 10 Creamy Cilantro Mint Pesto Recipes

FABULOUS CILANTRO PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
• In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
• Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

CILANTRO MINT PESTO

Steps:

• In the bowl of a small food processor add the basil, mint, cilantro, and cashews. Pulse really well and scrape down the sides of the bowl. Add the parmesan and pulse a few more times.
• Add the lemon juice and pulse again. While the food processor is still running slowly drizzle the olive oil into the food processor and continue to process it until all the ingredients are emulsified.
• Scrape the pesto into a container and refrigerate for up to 5 days.

CILANTRO PESTO

Steps:

• Place cilantro and cheese in a food processor; cover and pulse until chopped. Add walnuts and lime juice; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with shrimp.

CILANTRO PESTO

Steps:

• Remove stems and seeds from jalapeños and large stems from cilantro.
• In food processor, place 1/3 cup of the pumpkin seeds and 2 cloves of the garlic. Cover; process until finely chopped. Add 1 jalapeño, half of the cilantro and 2 tablespoons of the lime juice. Cover; process until coarsely pureed. With food processor running, pour 1/2 cup of the oil through feed tube; process until smooth.
• Spoon pesto into medium bowl. Repeat procedure with remaining half of ingredients. Stir in cheese, salt and pepper. Store tightly covered in refrigerator.

MINT - CILANTRO PESTO

Steps:

• Pour olive oil into bowl of food processor.
• Add garlic, jalapeno and onion, and process until pureed.
• Add mint and cilantro leaves, pulsing on and off until a grainy puree forms.
• Add toasted pine nuts and pulse again.
• Gradually add Parmesan cheese, and a few more drops of olive oil if needed to blend ingredients.

CREAMY CILANTRO PESTO SAUCE

Steps:

• Blend cilantro leaves, cream cheese, artichoke hearts, green onions, basil, jalapeno pepper, lemon juice, and salt in a blender until smooth.

CILANTRO PESTO

Steps:

• Put the garlic into the food processor and begin pureeing. Add in the parsley followed by the cilantro and then the almonds. Pulse to chop. Add the oil, salt, lemon juice and some pepper and blend well. Serve as a dipping sauce with chips or bread.

CILANTRO PESTO

Steps:

• This is particularly good with shrimp skewers or short ribs, but it would be at home with any simple fish steak or fish fillet off the grill. I went with a straightforward white wine vinegar here, but you can fine tune this to your own taste by using sherry vinegar, lemon and/or lime juice, or balsamic vinegar.
• Pour the oil into a blender jar. Add the cilantro, parsley, almonds, and vinegar and blend until the herbs are finely chopped and the mixture is fairly smooth. Season, to taste, with salt and pepper. The pesto can be made up to a day in advance. Scrape into a storage container and press a piece of plastic wrap directly on the surface to prevent the pesto from turning dark. Refrigerate until ready to use. Bring the pesto to room temperature before serving.

CREAMY CILANTRO PESTO

Steps:

• Put cilantro, walnuts, garlic, lemon juice, green onions, and salt in the blender.
• Blend until formed into a smooth paste.
• Add Broccoli, Oil and basil, Blend until smooth.
• Last add Parmesan Cheese and the Swiss cheese. **If at this point the mixture is too thick add more oil and lemon juice a little at a time -- remember a little goes a long way.
• Pulse on high until it has turned into a creamy consistency.

CREAMY CILANTRO-MINT PESTO

Steps:

• Finely chop herbs & set aside.
• Mince the garlic and ginger and mash up into a paste with the salt using the side of your knife (This can also be done in a food processor or mortar and pestle)
• Transfer garlic+ginger paste to a large bowl and whisk in the olive oil and vinegar/lemon juice
• Stir in the herbs and sour cream
• Taste & add salt and pepper to finish
• If it's too thick, add a little water until it's the desired consistency
• If you're feeling lazy or want to save some time just rough chop everything and throw it all into a food processor/blender and give it a good buzz