Cilantro, Roasted Pepper & Pistachio Pesto – Perfect.
Spring is right around the corner. Can you believe it?
Last week I went for a stroll through our pitiful garden plot that needs tilling and a bunch of attention before spring. Of course the only thing that’s looking alive is the cilantro (and the damn mint – damn you mint). The cilantro is only a few inches tall but it’s held its own through the winter and in a few weeks will be going strong until the summer heat zaps it.
In hopes of a bumper crop of fresh cilantro I began thinking of how to use it up. Pesto is a favorite that I love to make with fresh basil throughout the summer but I’d never tried a cilantro pesto.
After some thought I threw together a combo of a bunch of green things hoping for the best. Cilantro, roasted peppers with pisatchios pesto is now on my list of regulars.
Yum.
That’s all I’m gonna say.
I served it with pasta and shrimp but it certainly could be used for bruschetta, added to chili, or thinned for a sauce over chicken or what have you. As far as the pistachios, I had some leftover from the holidays so that’s what I used. You could certainly substitute the traditional pine nut or walnuts.
The ingredients for the pesto are simple: cilantro, poblano peppers (roasted), a jalapeno pepper (roasted), pistachios, garlic, parmesan cheese, olive oil, salt and pepper.
Begin by roasting the peppers. Everyone seems to have their favorite way to roast peppers but here’s one way to do it. First cut the peppers in half lengthwise and remove the seeds and seed knob.
Coat them inside and out with olive oil then place them, cut side down, on a baking sheet and bake in a 500° oven for about 15 minutes.
They turn a deeper color and look a little shriveled but, oh, they smell so good! For the pesto, I removed the skins but if you were using them in a soup or sandwich the skins on would be fine I think.
To loosen the skins on the peppers for easier removal, put the roasted peppers in a bowl and cover with plastic wrap or foil and let sit for another 15 minutes or so.
To remove the skins, lay the peppers skin side up on the cutting board and with a knife or your fingers peel the skins off.
Now you’re ready to put the pesto together.
It’s basic. Basic. Basic.
Basically, you put all the ingredients in a food processor and process until smooth.
I usually process the garlic and nuts alone first so they’ll be more finely chopped, then add the cilantro, peppers, olive oil (streaming in slowly) and ending with the cheese. Salt and pepper to taste. The recipe that follows makes roughly a cup of pesto.
To proceed with the pasta dish, I used half of the pesto to about 4-5 oz. of pasta. I’ve been looking into making pasta by hand for the first time but haven’t yet. I did buy some good quality egg pasta though. It’s not cheap.
This box, which serves 5-6, was $7-8. But it’s so worth it. If you’ve never had egg pasta before, go find some. It’s good. Really good. Tagliolini is my favorite noodle size. It’s like linguini but thinner.
(FYI – The pesto plus pasta recipe is not posted below, just the pesto recipe but I thought I’d show you how I add the pesto to the pasta for perfection on a plate.)
Okay, so prepare the pasta as directed on package – don’t forget to salt the water! Hold back some of the pasta water – about a 1/2 cup.
Saute your shrimp or chicken in a little olive oil and salt and pepper.
When the shrimp or chicken is done (this is where I probably break every rule of Italian cooking), I push it to one side of the pan and tilt the pan so the remaining olive oil drains to the other side of the pan, then add the pesto and 1 tbsp. of the pasta water.
Whisk the pesto and pasta water together over low-med. heat until blended smooth.
Next add the pasta right into the pan, and gently (gently, don’t squish the pasta) toss the pasta with the pesto sauce and shrimp/chicken.
You’re ready to serve!
Cilantro, Roasted Pepper & Pistachio Pesto
(makes about 1 cup)
Ingredients:
- 1/3 cup pistachios; roasted (pine nuts or walnuts may be substituted)
- 2 whole garlic cloves
- 2 poblano peppers; roasted, seeded and peeled
- 1 jalapeno pepper; roasted, seeded and peeled
- 1 cup cilantro; loosely packed
- 2 tablespoons extra virgin olive oil
- 1/2 cup parmesan cheese; shredded
- pinch(s) salt and pepper (to taste)
Directions:
- Process nuts and garlic in a food processor until finely minced.
- Add peppers and cilantro and process while slowly streaming in the olive oil until smooth.
- Add cheese and pulse a few times until blended.
- Salt and pepper to taste.
- Refrigerate covered until ready to serve.
Enjoy!
I’d love to hear back if you try this one to see if you enjoyed it as much as we did.
23 comments
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Sounds delicious and healthy!
I want to start a small container herb garden. Any suggestions on what to start with?
I ADORE pesto! My favorite kind is made with arugula, but I have a serious feeling that this could rival it. The flavors just sound amazing!
My son loves pesto and we’ve been using jarred pesto and I’ve been wondering how to make my own… and presto, you have a recipe! I’ll definitely try this. Thanks for sharing!
This looks sooooo good and I love pesto! I have a bunch of cilantro in my fridge too…hmmm…I might have to try this recipe this coming week!! Yum! You’ve combined two of my favorite foods in the final product too-shrimp and pasta! Pesto just makes it that much tastier!
The pablano peppers are beautemous! ! ! (Beautiful!)
Now if Paul wasn’t allergic to shrimp, we’d be right over tonight for dinner!
Yummy Amy!
It looks delicious and right up my surfers alley. He loves cilantro!
PS: Don’t you just love the voracious nature of mint
Can you kill mint? I don’t think so!!! Thank goodness! The Derby will be here before you know it and we’ll all need Juleps!
Susan
what luck–you’ve used three of my utmost favorite ingredients in one simple sauce. now, get rid of those squishy shrimp and i’d have me a feast!
You take such beautiful pictures! Just watching the preparation is tantalizing.
Just having my coffee, visiting blogs. LOVE this post. Hope you’re having a wonderful weekend!!
Can I just come to dinner at your house?
I’ll bring the crusty bread!
~ingrid
definitely yum yum! love the piks of the peppers, especially the first one
Oh wow…that looks so refreshing! Beautiful photos!
You’re so lucky something is alive in your garden. It’s still freezing here at night. Especially for that reason I love the idea of this light springy dish. Fantastic!
I want to eat this NOW!! It looks so delicious!
Yum. Yum. Yum yum yum yum yum! This looks so delish. My daughter can’t eat nuts, and this probably wouldn’t quite be up my husband’s alley… But for ME? This dish would be just about perfection! Maybe I’ll try it sometime when I’m having a little ‘me’ time.
This looks so pretty, saw it on tasty kitchen, love all your photos, so nice!
Oh heaven! I like how you roasted the peppers. I have to share this with all my friends! LOVE cilantro!
Haven’t tried this yet, but plan to soon…delectable & right up my tastebud alley!
mint is evil – evil I say!! Well unless it’s in a mint julep on Derby Day.
This recipe looks wonderful and will be made by me soon.
This recipe sounds heavenly! And so refreshing! Just what I needed to lift up my spirit! I love cilantro! It turns every dish into a meal.
But it’s a lovely, lovely herb.
And I love mint too. If you have so much, why not try mint pesto?
Or mint tea (only mint, no tea bag needed!). Or give bunches to friends?
I know what you mean about mint. It can send roots and grow on the other side of your house
Looks delicious. I just wish I still ate shellfish. I’m sure I can utilize the rest of the recipe for something else. Thanks.
This sounds wonderful – I like that it uses just a touch of oil and relies on the roasted peppers for bulk and flavor. I’ll have to give it a shot soon!