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Linguine with Cilantro Pesto Recipe

Photo by Mark Boughton; styling by Teresa Blackburn

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Find more recipes with:
linguine , cilantro , pesto , garlic , cloves

Although basil is certainly the most common kind of pesto, this no-cook summer sauce can be made with a wide variety of herbs, including cilantro. Try it on chicken, fish and vegetables or as a dip.

Ingredients

3 garlic cloves
¾ cup packed fresh cilantro
½ cup packed fresh parsley
½ cup extra virgin olive oil
1/3 cup finely grated Parmigiano-Reggiano
¼ cup chopped walnuts
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
½ teaspoon coarsely ground black pepper
12 ounces dried linguine, cooked
and drained

Instructions

1. Place garlic in a food processor, pulse to chop. Add cilantro, parsley, oil, cheese, walnuts, lemon juice, salt and pepper; process until a paste forms. Toss with warm pasta.
Serves 6.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a new American farmer," July 2007.

Nutritional Information

Per serving: 430 calories, 25g fat, 10g prot., 43g carbs., 3g fiber, 230mg sodium.