Best 5 Pepita Cilantro And Gouda Pesto Recipes
Whether you're a seasoned chef or just starting out in the kitchen, the tantalizing flavors of pepita cilantro and gouda pesto are sure to tantalize your taste buds. Made from toasted pepitas, fresh cilantro, nutty Gouda cheese, and a vibrant blend of spices, this pesto is a versatile condiment that can elevate any dish from simple to extraordinary. Spread it on your favorite sandwich or wrap, swirl it into pasta, or use it as a marinade for chicken or fish. With its vibrant green hue and delightfully nutty flavor, pepita cilantro and gouda pesto is sure to become a staple in your kitchen.
Here are our top 5 tried and tested recipes!
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.
PEPITA & CILANTRO PESTO
Cilantro and pepitas make an interesting alternative to basil and pine nuts in a simple pesto. Stir this cilantro pesto into a grain bowl or serve with chicken or fish.
Provided by Adam Dolge
Categories Healthy Lime Recipes
Time 5m
Number Of Ingredients 8
Steps:
- Combine cilantro, parsley, Manchego, pepitas, lime juice, garlic and salt in a food processor. Pulse until very finely chopped. With the motor running, slowly add oil in a steady stream; process until smooth, about 20 seconds. Scrape down the sides, if necessary, and process once more until smooth.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 1.5 g, Cholesterol 3.8 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 1.6 g, Sodium 92.3 mg, Sugar 0.2 g
ROMANESCO WITH PEPITA PESTO
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss the florets from 1 head Romanesco with olive oil, salt, ground cumin and pepper. Roast on a preheated baking sheet at 450 degrees F until browned, about 25 minutes. Pulse 2 cups cilantro, 3 tablespoons unsalted roasted pepitas, the zest and juice of 1/2 lime, 1 small garlic clove and 1 tablespoon water in a food processor. Pulse in 1/4 cup olive oil; season with salt. Spoon on top of the Romanesco; top with more pepitas.
RAVIOLI SALAD WITH CILANTRO PESTO, OLIVES, AND PEPITAS
This Ravioli Salad with Cilantro Pesto, Olives, and Pepitas recipe was adapted from Super Natural Every Day by Heidi Swanson (Ten Speed Press; 2011). It makes for a delicious pasta salad to bring to any summertime potluck.
Provided by Martha Stewart
Categories Salad Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil. Meanwhile, make the cilantro pesto: In a blender, combine cilantro, Parmesan, garlic, lemon juice, all but 1 tablespoon pepitas, and a splash of oil. Blend until smooth. With machine running, slowly add remaining oil until pesto comes together into a vibrant green sauce. Season with salt and more lemon juice, if desired.
- Generously salt boiling water, add ravioli, and cook according to package instructions. Drain, transfer to a large bowl, and immediately toss with a big spoonful of pesto. Allow pesto to absorb, 1 minute, then add 1/2 cup pesto along with all but 1 tablespoon olives. Toss gently but thoroughly and add more pesto, if desired.
- Sprinkle with remaining olives, pepitas, and thyme. Serve warm or at room temperature. (Refrigerate remaining pesto in an airtight container, up to 2 days.)
Nutrition Facts : Calories 595 g, Fat 40 g, Fiber 1 g, Protein 14 g, SaturatedFat 6 g
PEPITA PESTO
A mild, nutty-tasting (though nut-free) vegan pesto made with pepitas, parsley, and basil. Tastes great on pasta or bread.
Provided by Becky
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine parsley, pepitas, basil, lemon juice, water, and garlic salt in the bowl of a food processor; pulse until blended into a coarse meal. Pour olive oil in slowly and pulse a few times until pesto has come together.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 3 g, Fat 19.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 119.9 mg, Sugar 0.3 g
Tips:
- To make the most flavorful pesto, use fresh, high-quality ingredients. Freshly-toasted pepitas will give the pesto a more intense nutty flavor. If you don't have time to toast the pepitas, you can use raw pepitas, but the flavor will be less pronounced.
- If you don't have cilantro on hand, you can substitute another fresh herb, such as basil or parsley. However, cilantro's unique flavor really complements the pepitas and gouda in this pesto.
- Use a good quality olive oil. The olive oil is a key ingredient in pesto, so it's important to use a good quality oil that has a fruity flavor. Extra virgin olive oil is the best choice.
- Taste the pesto before serving and adjust the seasonings to your liking. You may want to add more salt, pepper, or lemon juice to taste.
- Pesto is a versatile condiment that can be used in a variety of dishes. Try it on pasta, pizza, sandwiches, or as a dip for vegetables or crackers.
Conclusion:
This pepita, cilantro, and gouda pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy way to add flavor to your meal, give this pesto a try.
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