and cilantro pesto
1 pound farfalle pasta, cooked al dente, drained
1 bunch fresh cilantro, washed, cleaned, patted dry
5 cloves garlic, minced
1 tablespoon white wine vinegar
¼ cup grated Parmesan cheese, plus extra for serving
½ teaspoon cayenne pepper
½ cup walnuts or pecans
salt to taste
½ cup good quality extra-virgin olive oil
Keep hot pasta, drained, in a large pot.
In bowl of a food processor, process all ingredients, except olive oil, until smooth, stopping machine and scraping bowl sides occasionally. Add ¼ cup of the oil with motor running, and process for 30 seconds. Stop machine; scrape sides of bowl. With motor running, drizzle in remainder of oil and process until pesto reaches desired consistency.
Pour pesto into a small saucepan and warm over low heat, until pesto begins to simmer. Pour warm pesto over cooked pasta and toss well to combine. Serve with extra Parmesan if desired. Serve warm or at room temperature.
Makes 8 servings.
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