Spaghetti With Cilantro Pesto Recipe
Ingredients
| 1 package spaghetti or linguine | ||
| Salt | To Taste | |
| Sodium chicken broth | 1/2 Cup (16 tbs), reduced | |
| Olive oil | 2 Tablespoon | |
| Lime juice | 1 Tablespoon | |
| 1 jalapeno chile, seeded and coarsely chopped | ||
| Garlic | 1 Clove (5gm), peeled | |
| Toasted pine nuts | 1/4 Cup (16 tbs) | |
| 1 1/2 cups packed fresh cilantro leaves with stems | ||
| Parsley leaves | 1/2 Cup (16 tbs) | |
Directions
In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, into food processor with knife blade attached or into blender, measure chicken broth, olive oil, lime juice, jalapeno, garlic, 2 tablespoons pine nuts, and 1 teaspoon salt.
Add cilantro and parsley and blend until smooth.
Drain pasta; return to saucepot.
Add cilantro mixture; toss well.
Sprinkle with remaining 2 tablespoons pine nuts to serve.
Meanwhile, into food processor with knife blade attached or into blender, measure chicken broth, olive oil, lime juice, jalapeno, garlic, 2 tablespoons pine nuts, and 1 teaspoon salt.
Add cilantro and parsley and blend until smooth.
Drain pasta; return to saucepot.
Add cilantro mixture; toss well.
Sprinkle with remaining 2 tablespoons pine nuts to serve.
Chef
