I love Cilantro. I put it on everything, even cold cereal. No I don’t. I do put it in a lot of my recipes though. Cilantro is not only popular in Mexican dishes, it is also popular in Persian food. As a matter of fact, many cultures from Latin America, Middle East and Southeastern Asia use this wonderful herb. Here is, yet another perfect use for it. Pesto! I made this with very little spice, but heating it up to your liking would suit this dish perfectly. This pesto has many other uses besides topping pasta. You can use it on chicken, fish, in rice, or as a dip with chips and veggies. It is super simple and does not need to be cooked. See the easy prep images below. Scroll down for recipe.↓
Leave the cilantro leaves whole, give the
green onion a quick chop.↓
- 1 cup cilantro leaves
- 1/4 cup green onions, chopped
- 1/2 cup sunflower seeds
- 1 clove garlic, chopped
- juice of one lime
- 1/3 cup olive oil
- 1/2 tsp. green jalapeno sauce (or more, to taste)
- 1 tsp. salt
- 1/2 tsp. chili powder
- 1/8 - 1/4 tsp. cumin
- 16. oz spaghetti (I used gluten free, corn), cooked and drained
- Select the leaves (discarding the stems) of the cilantro, clean and dry. Set aside a few leaves for garnish. Roughly chop green onion and garlic.
- In a small food processor, or blender, combine cilantro, green onion, sunflower seeds, garlic, lime juice, olive oil, jalapeno sauce, salt, chili powder and cumin. Blend until pureed. Set aside.
- Boil pasta according to package directions. Drain pasta.
- Pour drained pasta back into pot. Pour pesto on top of pasta and mix gently to blend.
- Pour into a large serving bowl or platter.
- You can use fresh jalapeno in this. I don't make mine very spicy, which is why a dash of sauce is all I use.
- For a non-vegan version, top with parmesan or any other cheese you desire.