"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."
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.
If using our food processor, make full batch.
8/2010 tasted great with grilled chicken. 11/2010 tasted great on turkey sandwich and with ham on rye crackers. 10/2011 made and served with pasta (rigatoni) and southwest spicy sausage (from Sprouts). Went very well and just the right amount for 16 oz of pasta. 11/2011 went well with bacon. 12/2012 good with pork & broccoli (added extra cheese).
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 90 | ||
Calories from Fat: 76 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 26mg | 1 % | |
Potassium 71.2mg | 2 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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