Best 9 Culantro Pesto Recipes
Culantro pesto is a flavorful and versatile sauce that can be used as a topping for various dishes such as pasta, grilled meats, and sandwiches. It is made with culantro, a herb that is similar to cilantro but with a more intense flavor. This easy-to-make sauce combines fresh culantro, garlic, Parmesan cheese, olive oil, and pine nuts into a creamy and aromatic concoction that will elevate your culinary creations. In this article, we will guide you through the steps of making a delicious culantro pesto recipe that will add a vibrant twist to your meals.
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CILANTRO PESTO
"Feel free to make this simple pesto ahead of time and freeze it." This brightly colored pesto tastes as fresh as it looks! Karen Deaver, Babylon Village, NY
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 152 calories, Fat 16g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 40mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CULANTRO PESTO
Make this new pesto recipe with a twist: It uses a staple Puerto Rican herb instead of the usual basil.
Provided by Von Diaz
Categories Cilantro Parsley Sauce Sauce Secrets Herb Puerto Rico
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Combine the garlic, salt, pepper to taste, and pine nuts in a food processor. Add the oil and culantro and process until smooth. Add the cheese and pulse to incorporate. Store in an airtight container until ready to use, up to 1 week in the refrigerator or 4 months in the freezer.
CILANTRO PESTO
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.
Provided by DragonShoes
Categories Vegetable
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 253.9, Fat 24.3, SaturatedFat 3.6, Cholesterol 5.5, Sodium 447.3, Carbohydrate 5, Fiber 2, Sugar 1, Protein 6.3
CILANTRO PESTO
Provided by Food Network
Yield 1 cup
Number Of Ingredients 8
Steps:
- Hand chop the garlic, parsley, cilantro, and almonds. Combine the pesto mixture with the oil, lemon juice, salt, and pepper until well mixed. Serve as a dipping sauce with the tortitas de papas cruda y elote.
GRILLED CAULIFLOWER WITH CILANTRO PESTO
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill to medium-high.
- Add the cauliflower, olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl. Toss to coat the cauliflower. Transfer to a grill basket and grill, tossing occasionally, until the cauliflower is charred in places and softened, about 10 minutes. (This can alternatively be done on an indoor grill pan.)
- Transfer the grilled cauliflower to the serving bowl with the Cilantro Pesto and toss to coat.
- Garnish with Cotija cheese and cilantro. Serve immediately or at room temperature.
- Add the olive oil, lime zest, lime juice, pepper flakes and garlic to a food processor fitted with the blade attachment. Pulse together until the garlic is finely chopped. Next, add the cilantro and blend until smooth. Add the cashews and Cotija cheese and pulse until the mixture becomes a thick paste and is evenly combined. Transfer the mixture to a serving bowl and set aside until the cauliflower is grilled.
FABULOUS CILANTRO PESTO
This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing.
Provided by Gena Urias
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 42.8 g, Cholesterol 2.8 mg, Fat 20.5 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 3.1 g, Sodium 54.8 mg, Sugar 2.2 g
CILANTRO-PEPITA PESTO
This flavorful recipe is one of the ways I came up with to use all the cilantro in my garden. Serve it with pasta, tortilla chips for dipping or in any dish that needs perking up. -Ami Okasinski, Memphis, Tennessee
Provided by Taste of Home
Time 20m
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- Place the first five ingredients in a food processor; cover and pulse just until chopped. Add the lime and lemon juices and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 82 calories, Fat 7g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 130mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
CILANTRO PESTO
Traditional basil pesto gets a run for its money with this bright, flavorful Mexican version of the Italian original. Cilantro pesto is best on cold pasta salads and is great as a topping on grilled chicken or fish.
Yield makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine the cilantro, cheese, sunflower seeds, lime juice, and jalapeño in a food processor and pulse to combine. With the machine running, gradually add the olive oil. Season the pesto to taste with salt and pepper. Cover and refrigerate for up to 2 hours. Bring to room temperature and stir before using.
CILANTRO JALAPENO PESTO WITH LIME
This is a spicy alternative to classic basil pesto. You can control the spiciness by using less jalapeno and by removing the seeds and white membrane of the pepper before adding it to the pesto. If you like the spice, just throw it all in!
Provided by Kelly Van Hooser Turner
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the cilantro, pine nuts, olive oil, garlic, lime juice, jalapeno pepper, and Parmesan cheese in a blender; pulse until the mixture reaches a soft, paste-like consistency.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 1.9 g, Cholesterol 3.7 mg, Fat 12.4 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 68.6 mg, Sugar 0.3 g
Tips:
- Use fresh culantro leaves for the best flavor.
- If you can't find culantro, you can substitute cilantro, but the flavor will be different.
- Use a food processor or blender to make the pesto.
- Be careful not to over-process the pesto, or it will become bitter.
- You can store the pesto in the refrigerator for up to a week.
- You can freeze the pesto for up to 3 months.
Conclusion:
Culantro pesto is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for pasta, sandwiches, salads, and more. The flavor of culantro is unique and refreshing, and it's sure to add a burst of flavor to your next meal. So next time you're looking for a new way to add flavor to your food, give culantro pesto a try. You won't be disappointed!
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