Linguine wtih Cilantro Pesto
Why I Love This Recipe
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.
Ingredients You'll Need
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
Directions
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.
