Tuesday, October 8, 2013

Pasta with Cilantro-Peanut Pesto

This recipe came from ourbestbites.com, which actually has a lot of naturally gluten free recipes. This is very quick and easy. I'd like to try adding some vegetables/chicken to it at some point, but it is very good as is.

1 bunch cilantro, roughly chopped (about 1 cup)
1 clove garlic, minced
1 Tbsp. minced fresh ginger
2 Tbsp. vegetable oil
1 Tbsp. sesame oil
1/4-1/2 tsp. red pepper flakes (these can make it pretty hot, so go light if you don't want it too spicy)
1 1/2  tsp. brown sugar
zest and juice of one lime (about 2 tsp. zest and 2 Tbsp. juice)
1/4 c. roasted peanuts (plus more for serving, if desired)
2-3 Tbsp. soy sauce (I did 2...I don't think I would do any more than that)
3/4 pound (12 oz.) linguine or spaghetti, cooked according to box instructions ( I used a whole pound, and I felt like there was plenty of pesto to go around)

In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red pepper flakes, lime zest and juice, brown sugar, and peanuts (basically everything except soy sauce). Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.

In a large bowl, toss pesto with hot pasta. Roughly chop additional peanuts and sprinkle over pasta along with extra cilantro leaves and lime wedges if desired. Serve immediately. 


Sarah said...

Yum! Thanks for posting some new things!!

Allison said...

We had this tonight (I used Asian rice noodles), and it was a big hit. Audrey had multiple servings! Thanks for sharing.