Parsley Cilantro Pesto Pasta Recipe
US measuring cups are used (1 cup = 240 ml)
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 -5 Servings
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 Onion chopped
- 1 cup Red pepper or green pepper, chopped
- Salt to taste
- Black pepper powder to taste
- 1 cup Pesto
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 information is a rough estimate for 1 serving
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