Recipes

Linguine wtih Cilantro Pesto

Condiment, Sauce  Main Dish  Savory Sauce 

• Servings: 6
• 3 garlic cloves
• 3/4 cup packed fresh cilantro
• 1/2 cup packed fresh parsley
• 1/2 cup extra virgin olive oil
• 1/3 cup finely grated Parmigiano-Reggiano
• 1/4 cup chopped walnuts
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 12 ounces dried linguine, cooked
• and drained

Instructions

1. Place garlic in a food processor, pulse to chop. Add cilantro, parsley, oil, cheese, walnuts, lemon juice, salt and pepper; process until a paste forms. Toss with warm pasta.

Serves 6.

Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a new American farmer," July 2007.

Nutritional Information

Per serving: 430 calories, 25g fat, 10g prot., 43g carbs., 3g fiber, 230mg sodium.

For when you want a taste of summer when its chilly outside. I first made this recipe this summer using my fresh garden herbs, including Thai basil and parsley. Most of my herbs are dying out now, but I can always find fresh cilantro for cheap at the grocery store anytime of the year..

Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a new American farmer," July 2007.

Nutritional Information

Per serving: 430 calories, 25g fat, 10g prot., 43g carbs., 3g fiber, 230mg sodium.

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