"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|
|Calories from Fat: 76 (84%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 90
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