Best Cilantro Lime Pesto Recipes

CILANTRO JALAPENO PESTO WITH LIME

Steps:

• Combine the cilantro, pine nuts, olive oil, garlic, lime juice, jalapeno pepper, and Parmesan cheese in a blender; pulse until the mixture reaches a soft, paste-like consistency.

STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO

Steps:

• PREHEAT oven to 400°F.
• CUT tenderloin lengthwise almost in half.
• Open; lay flat between two pieces of waxed paper.
• Pound with meat mallet or rolling pin to 1/2-inch thickness.
• PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover.
• Process until coarsely chopped.
• Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth.
• Spread half of cilantro mixture over tenderloin; top with cheese.
• Roll up; secure with string.
• Spread remaining cilantro mixture over top.
• Place on rack in roasting pan.
• BAKE for 55-60 minutes or until internal temperature of 170 F is reached.
• Cool for 5 minutes.
• Remove string; slice.
• Serve with picante sauce.

GURU'S CILANTRO LIME PESTO PASTA

Steps:

• Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside. In large saucepan combine pasta, cooked chicken and sauce. Heat over medium heat for 2 minutes. Pour into serving bowls. Top with remaining asiago and sun-dried tomatoes.

CILANTRO CHILI-LIME CASHEW PESTO

Steps:

• Put the cilantro, parsley, lime juice, cashews, olive oil, salt, pepper, cayenne pepper, and grated cheese into the bowl of a food processor. Pulse until mixture is smooth, 8 to 10 pulses. If mixture is too thick, add more olive oil; if too thin, add more cashews.
• Pour into 4 one-cup freezer containers. Use one container within a few days; freeze the others for later.

PASTA WITH SHRIMP AND CILANTRO-LIME PESTO

Steps:

• Blend 1 1/4 cups cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add 1/2 cup oil. Season generously with salt. (Pesto can be made 1 day ahead. Cover and chill).
• Cook linguine in large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain.
• Meanwhile, heat remaining 1 Tb oil in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove skillet from heat; add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat.
• Add pasta to sauce in skillet; toss to coat. Season with salt and pepper. Divide pasta and shrimp among 4 plates. Sprinkle Cotija cheese and chopped cilantro over and serve.

STUFFED PORK TENDERLOIN WITH CILANTRO-LIME PESTO

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Cut tenderloin lengthwise almost in half. Open; lay flat between two pieces of waxed paper. Pound with meat mallet or rolling pin to 1/2-inch thickness.
• 3. Place garlic, onion, cilantro, lime juice and jalapenos in food processor or blender; cover and process until coarsely chopped. Process, while slowly adding oil, for 10 to 15 seconds or until mixture is almost smooth.
• 4. Spread half of cilantro mixture over pork loin; top with cheese. Roll up; tie with cotton string. Spread remaining cilantro mixture over the top. Place on rack in roasting pan.
• 5. Bake for 55 to 60 minutes or until internal temperature of 160 degrees is reached. Cool in pan on wire rack for 5 minutes. Remove string and slice.
• 6. Serve with salsa.

CILANTRO LIME PESTO

Steps:

• Place all ingredients in a food processor or blender and pulse to smooth.
• Salt and pepper to taste.

PASTA WITH SHRIMP AND CILANTRO-LIME PESTO

Steps:

• Blend 2 cups of cilantro leaves (leaving 1/4 cup for chopped garnish) and next 4 ingredients in food processor until coarse puree forms. With machine running, gradually add EVOO. Season generously with salt. (remember, this can be done ahead) Cook linguine in large pot of boiling, salted water until tender but still firm to bite, stirring occasionally. Drain. Meanwhile, heat remaining EVOO in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in the center, about 3 min. Remove skillet from heat; add tequilla. Return skillet to heat and stir until sauce is syrupy, about 30 sec. Add pesto; stir to coat. Remove from heat. Add pasta to sauce in skillet and toss. Season with salt and pepper. Divide pasta and shrimp among plates, and sprinkle with Cojita or Feta cheese and chopped cilantro.

STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO RECIPE - GENIUS KITCHEN

Steps:

• PREHEAT oven to 400°F.
• CUT tenderloin lengthwise almost in half.
• Open; lay flat between two pieces of waxed paper.
• Pound with meat mallet or rolling pin to 1/2-inch thickness.
• PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover.
• Process until coarsely chopped.
• Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth.
• Spread half of cilantro mixture over tenderloin; top with cheese.
• Roll up; secure with string.
• Spread remaining cilantro mixture over top.
• Place on rack in roasting pan.
• BAKE for 55-60 minutes or until internal temperature of 170 F is reached.
• Cool for 5 minutes.
• Remove string; slice.
• Serve with picante sauce.

PORK TENDERLOIN WITH CILANTRO-LIME PESTO

Steps:

• In a small food processor, combine the first eight ingredients; cover and process until blended. While processing, gradually add oil in a steady stream., Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. , Remove plastic wrap; spread a fourth of the pesto mixture over each tenderloin. Sprinkle each with the cheese, sunflower kernels and bacon. Close tenderloins; tie at 1-1/2-in. to 2-in. intervals with kitchen string and secure ends with toothpicks. Spread remaining pesto over tenderloins. Cover and refrigerate for several hours or overnight., Place tenderloins on a rack in a shallow baking pan. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Cover and let stand for 10 minutes before slicing.

CILANTRO CHILE CASHEW LIME PESTO

Steps:

• process in food processor until smooth and the consistency of dip. Add more olive oil if too thick or more cashews if too thin. Put into 4- 1 cup freezer containers, refrigerate 1 and freeze the rest. A little goes a long way. Keeps in refrigerator up to 2 weeks and in freezer for months

CILANTRO LIME PESTO

Steps:

• Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.