Best 5 Spicy Cilantro Pesto Recipes

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Calling all cilantro lovers! This spicy cilantro pesto recipe is a vibrant and flavorful sauce that packs a punch. Made with fresh cilantro, jalapeños, garlic, Parmesan cheese, and olive oil, this pesto is perfect for livening up pasta dishes, grilled meats, or even just spreading on a sandwich.

In addition to the classic pesto recipe, this article also includes variations for a creamy cilantro pesto, a vegan cilantro pesto, and a cilantro pesto with arugula. So whether you're looking for a traditional pesto or something a little different, you're sure to find a recipe you'll love.

Let's cook with our recipes!

CILANTRO PESTO



Cilantro Pesto image

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

3 cups loosely packed cilantro
1/2 cup olive oil
1/2 cup sliced almonds
1/3 cup cotija cheese
1/4 cup chopped red onion
3 tablespoons lime juice ((about 1 1/2 limes))
1 clove garlic
1 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper

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

FABULOUS CILANTRO PESTO



Fabulous Cilantro Pesto image

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

1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
¼ cup grated Parmesan cheese
½ teaspoon cayenne pepper
½ cup walnuts or pecans
salt to taste
½ cup olive oil

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

MEXICAN-STYLE PESTO



Mexican-Style Pesto image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 22

3 Fresno chile peppers
1/4 cup pistachio nuts or sliced almonds
1 cup fresh cilantro leaves or fresh flat-leaf parsley, packed
1 cup arugula or other spicy greens, packed
A couple sprigs fresh marjoram or oregano, leaves picked
2 cloves garlic, grated or finely chopped
1 teaspoon ground cumin, 1/3 palmful
Juice of 1 lime
About 1/3 cup Parmigiano and Herb-Fortified Stock, recipe follows
Salt and freshly ground black pepper
About 1/4 cup extra-virgin olive oil
1 pound rice flour pasta, whole grain or whole wheat spaghetti
Grated Manchego cheese, for garnish
1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese, or a few small pieces of saved-up rind
Herb bundle of several sprigs each of fresh thyme, parsley and rosemary, tied
1 onion, quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water

Steps:

  • Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black. Place the charred peppers in a small bowl and cover until cool enough to handle. Peel and seed the peppers and add them to a food processor. Meanwhile, lightly toast the nuts and add to the processor bowl. Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt and pepper, and then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce. Place in a container, cover, and store in the refrigerator for a make-ahead meal.
  • To serve, place the pesto in the bottom of a large serving bowl. Heat a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente. Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes. Serve immediately with grated Manchego on top.;
  • To make stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

CILANTRO JALAPENO PESTO WITH LIME



Cilantro Jalapeno Pesto with Lime image

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

1 bunch fresh cilantro
2 ½ tablespoons toasted pine nuts
¼ cup extra virgin olive oil
5 cloves garlic
1 tablespoon fresh lime juice
½ fresh jalapeno pepper, seeded
¼ cup grated Parmesan cheese

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

SPICY CILANTRO PESTO



Spicy Cilantro Pesto image

Make and share this Spicy Cilantro Pesto recipe from Food.com.

Provided by InstaSpanish

Categories     Sauces

Time 10m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 9

1/2 bunch cilantro, including stems
15 -20 baby spinach leaves
1/4 cup parmesan cheese
2 tablespoons olive oil
1 tablespoon tamarind pumpkin seeds
1 tablespoon ground almonds
2 tablespoons rotel canned tomatoes
2 cloves crushed garlic
1/2 teaspoon salt

Steps:

  • Throw everything in your food processor, serve chilled over cold pasta or even better over chilled Quinoa. You can also serve over warm noodles, Quinoa, or on Pita bread or even with chips.

Nutrition Facts : Calories 161.7, Fat 10.6, SaturatedFat 2.3, Cholesterol 5.5, Sodium 433.5, Carbohydrate 12.5, Fiber 1.9, Sugar 0.8, Protein 6.4

Tips:

  • For the best flavor, use fresh cilantro and basil. If you don't have fresh herbs, you can use dried herbs, but the flavor will be less intense.
  • Use a good quality olive oil. This will make a big difference in the taste of the pesto.
  • To make the pesto smoother, use a food processor or blender. If you don't have either of these appliances, you can chop the herbs and nuts by hand.
  • Season the pesto to taste with salt and pepper. You may also want to add a squeeze of lemon juice or a pinch of red pepper flakes.
  • Pesto can be stored in an airtight container in the refrigerator for up to 2 weeks.
  • Pesto can be used in a variety of dishes, such as pasta, pizza, sandwiches, and salads.

Conclusion:

Spicy cilantro pesto is a flavorful and versatile condiment that can be used in a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 2 weeks. If you are looking for a new way to add flavor to your meals, give spicy cilantro pesto a try.

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