Parsley cilantro pesto pasta recipe

Parsley cilantro pesto is such a delicious pesto and very versatile. You will never run out of the idea to enjoy it. Use pesto as a spread on toasted bread or crackers, spread in sandwiches or wraps, toss in pasta or steamed vegetables.

When you say pesto, it immediately comes in mind that basil pesto. But basil is not available all year around and in some places of Indian basil in not available. So I have made parsley cilantro pesto. If parsley is not available, no worries, use all cilantro (coriander leaves). Yes I have tried and it was also good

I have used vegetarian parmesan cheese. If you don’t know that the original parmigiano reggiano cheese is not vegetarian cheese, it has rennet in it. I got my veg cheese from walmart. It was in plastic jar, next to all the cheeses in refrigerator. The one in powder form (which is not refrigerated) is flavorless.

Here I have not just tossed the pesto with pasta. You can do that if you are in rush. Here I have sauteed onion and peppers with small amount of green chili. Yes addition of chili is totally optional. I have added because I like Indian touch and this is what my palate is used to.

Check out other pasta recipes
Roasted red bell pasta  //  Spaghetti in spicy tomato sauce  //  Spaghetti aglio e oilo

How to make parsley cilantro pesto :

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1) Take all the ingredients except olive (parsley, cilantro, garlic, walnuts, parmesan cheese, salt, pepper, lemon juice) in the food processor.

2) Pulse it couple of times, also scrape down the sides using spatula.

3) While food processor is running, slowly add olive oil through tube.

4) Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

You can enjoy this pesto with crackers or spread it on toasted bread slice. For quick pasta, mix boiled pasta with this pesto and skip below steps. But today we are going to make pesto pasta with onion and peppers with hint of chili. Ingredients given for pesto will make 1 cup.

How to make pesto pasta:

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1) Take large saucepan or patila, add enough water and bring it to a rolling boil on high heat. Add big pinch of salt and pasta. Stir once and Let pasta cook till al dente (cooking time should be mentioned on the pasta box.). Drain all the water and keep it aside.

2) While pasta is cooking, on another stove heat the oil in a pan on medium heat. Once hot add green chili and saute for few seconds. Then mix in chopped onions with some salt. Be careful, pasta and pesto both have already salt in it. Let onions get translucent.

3) Then add capsicum and cook for 2-3 minutes.

4) Add pesto and freshly ground black pepper.

5) Mix and let it get heated through.

6) Add boiled, drained pasta.

7) Mix well, garnish with Parmesan cheese and serve.

Here I have used elbow shaped pasta, you can use any kind e.g. penne, spaghetti, fettuccine, spiral etc.

Serving suggestion: Enjoy this as a meal. Serve garlic cheese bread and soup on side to make a complete meal.

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Parsley Cilantro Pesto Pasta Recipe

5 from 2 votes

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US measuring cups are used (1 cup = 240 ml)

Author: Kanan

Course: Main Course

Cuisine: Italian

Calories: 576kcal

Servings 5 Servings

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients  

1x2x3x

For parsley cilantro pesto recipe:

• ▢ 1 cup Parsley flat-leaf or curly-leaf
• ▢ ½ cup Cilantro or coriander leaves
• ▢ 1 large clove Garlic
• ▢ ¼ cup Walnuts
• ▢ ¼ cup Vegetarian Parmesan cheese + little more for garnishing
• ▢ Salt to taste
• ▢ Black peppercorns Freshly crushed, to taste
• ▢ 2 teaspoons Lemon juice
• ▢ ⅓ cup Olive oil

For Pesto pasta recipe:

• ▢ 400 grams Pasta Elbow or penne or any other verity
• ▢ 2 tablespoon Olive oil
• ▢ 2 small Green chili chopped finely, optional
• ▢ 1 cup Red onion chopped
• ▢ 1 cup Red pepper or green pepper, chopped
• ▢ Salt to taste
• ▢ Black pepper powder to taste
• ▢ 1 cup Pesto

Instructions 

Making parsley cilantro pesto recipe:

• Take all the pesto ingredients except olive in the food processor.
• Pulse it couple of times, also scrape down the sides using spatula.
• While food processor is running, slowly add olive oil through tube.
• Occasionally stop to scrape down the sides of the food processor.
• You can enjoy this pesto with crackers or spread it on toasted bread slice.

Making pesto pasta recipe:

• Take large saucepan or patila, add enough water and bring it to a rolling boil on high heat.
• Add big pinch of salt. Once it starts boiling add pasta. Stir once and Let pasta cook till al dente (cooking time should be mentioned on the pasta box.).
• While pasta is cooking, on another stove heat the oil in a pan on medium heat.
• Once hot add green chili and saute for few seconds.
• Then mix in chopped onions with some salt. Be careful, pasta and pesto both have already salt in it. Let onions get translucent.
• Then add capsicum and cook for 2-3 minutes.
• Add pesto and freshly ground black pepper.
• Mix and let it get heated through.
• Add boiled, drained pasta.
• Mix well, garnish with parmesan cheese and serve.

Nutrition

Calories: 576kcal | Carbohydrates: 66.1g | Protein: 15.1g | Fat: 27.9g | Saturated Fat: 4.8g | Cholesterol: 13mg | Sodium: 306mg | Potassium: 78mg | Fiber: 4.4g | Sugar: 9.6g

*Nutrition information is a rough estimate for 1 serving

Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.