Best 4 Chilean Pistou With Cilantro Pesto Recipes
In the vibrant culinary tapestry of Chile, a symphony of flavors and textures awaits the adventurous palate. Among the nation's cherished culinary treasures is the alluring Chilean Pistou with Cilantro Pesto, a herbaceous and aromatic sauce that captures the essence of Chilean cuisine. This delectable condiment, crafted with a vibrant blend of cilantro, parsley, garlic, and olive oil, bursts with freshness and zest. Embark on a culinary journey to discover the secrets of this enchanting sauce, where each ingredient plays a harmonious role in creating a symphony of flavors. Explore variations of this versatile pesto, from the classic Chilean Pistou to the delectable Cilantro Pesto, each offering a unique twist on this Chilean staple. Indulge in a sensory experience that will transport you to the heart of Chile's culinary heritage. Unleash your inner chef and embrace the vibrant flavors of this extraordinary sauce.
Here are our top 4 tried and tested recipes!
CILANTRO PESTO
This quick and easy cilantro pesto recipe is the perfect way to use up any extra cilantro you have. Serve on grilled meat, seafood, pasta and more!
Provided by Isabel Eats
Categories Sauce
Time 5m
Number Of Ingredients 9
Steps:
- Add all ingredients to a food processor or blender and pulse until mostly smooth.
Nutrition Facts : ServingSize 2 tablespoons, Calories 120 kcal, Carbohydrate 2 g, Protein 2 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 243 mg, Fiber 1 g, Sugar 1 g
CILANTRO PESTO PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 13m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place first 8 ingredients in food processor or blender and blend until smooth, then add the pasta water. Toss with hot pasta, adjust seasonings, then serve immediately.
CHILEAN PISTOU WITH CILANTRO PESTO
A thick soup adapted from Sheila Lukins' All Around the World Cookbook. This is made in Chile using fresh porotos granados, but I've used fresh cannelli beans. Peeled favas or any other fresh bean can be used. The taste is not the same at all if you use dried beans. While the leeks are soaking you can cut the rest of the vegetables. You can omit the pasta, if you want to cut down the carbs. If using frozen corn, you can add it with the pasta.
Provided by alvinakatz
Categories Stew
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- PESTO.
- In food processor, pulse cilantro, garlic, and parmesan until chopped, but not pureed.
- Slowly pour in oil as machine is running, until well blended and smooth.
- SOUP.
- Prepare vegetables: Leeks, remove roots and all but 3" of the green. Cut lengthwise, then chop into 1/2" pieces and clean well. Soak in vinegar for 20 minutes, then rinse. Cut carrots, zucchini, and potatoes into 1/2 inch pieces. Tomatoes, seed and cut into 1/2" pieces. Green beans, trim and cut in half. Garlic, peel and crush.
- Put broth,leeks, carrots, potatoes, tomatoes, thyme, beans and crushed garlic into a large pot. Boil and reduce heat to medium low. Simmer for 30 minutes.
- Increase heat and add the pasta, zucchini, green beans and basil. Bring to just boiling then reduce heat to simmer for until pasta is tender, about 15 minutes.
- Add corn (if using peeled fava beans add them now too) and cook another 2-3 minutes.
- Serve, topping each bowl with pesto and grated parmesan.
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
Tips:
- Fresh is best: Use the freshest ingredients possible for the best flavor. This means using fresh herbs, vegetables, and nuts.
- Adjust the ingredients to your taste: The amount of garlic, lemon juice, and olive oil can be adjusted to your personal preference. If you like a more garlicky pesto, add more garlic. If you prefer a more lemony pesto, add more lemon juice. And if you want a thinner pesto, add more olive oil.
- Use a food processor or blender: A food processor or blender will make quick work of chopping the ingredients and blending them together until smooth. If you don't have a food processor or blender, you can chop the ingredients by hand, but it will take a little longer.
- Store the pesto in an airtight container in the refrigerator for up to 5 days: You can also freeze the pesto for up to 3 months. When you're ready to use it, thaw it in the refrigerator overnight.
Conclusion:
Chilean pistou is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for pasta, rice, vegetables, and meat. It can also be used as a spread on sandwiches or wraps. With its bright, fresh flavor, Chilean pistou is sure to become a favorite in your kitchen.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #soups-stews #vegetarian #stews #south-american #dietary #chilean #4-hours-or-less
You'll also love
