Photo: Cilantro Pesto Pasta Recipe
Ingredients
- 1 clove garlic, cracked away from the skin
- 2 inches fresh ginger root, chopped
- 1 teaspoon crushed red pepper flakes
- 3 ounces, about 1/2 cup, macadamia nuts
- 1 lime, juiced
- 1 cup cilantro leaves
- 1/2 cup evoo -- extra-virgin olive oil, eyeball it
- 1 teaspoon coarse salt, eyeball it in palm of your hand
- 1 pound spaghetti, cooked to al dente, 1/2 cup pasta water reserved
Directions
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.
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By hhowe
on February 09, 2013
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Did not love it, I did not use any nuts either.
I used what I thought was less than two inches of ginger and it seemed a little too overpowering. It is pretty spicy also and tastes like its missing something. I added basil and butter which helped a lot. I would not make this dish again. But it was pretty cheap at $15.00
By pwmeloney_12946673
delaware
on March 24, 2012
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My whole family loved this pasta dish, and the funny part is somehow I messed up and used parsley in place of cilantro.
By edo funk
Florida
on May 23, 2011
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This pesto is sooo good. i didnt add the ginger because i was out but i did add a 1/4 cup of parmesan cheese. will be making again!
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