cilantro * pesto

Ah, suddenly, there is more cilantro in the house than I know what to do with… I already used it in tomato salsa and chicken curry, so I looked up cilantro recipes on “All Recipes.” Here’s one I will try today: 

*Cilantro Pesto*
1 (16 oz.) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
1/4 cup grated Parmesan cheese
1/2 teaspoon cayenne pepper
1/2 cup walnuts or pecans salt to taste
1/2 cup olive oil 

Directions

  1. 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.
  2. 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.
  3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

    Recipe by Gena Urias

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