June 2, 2012
Pasta with Cilantro-Peanut Pesto
This recipe has 12 ingredients. It takes 20 minutes of total time, all of which is active and makes 4 servings. I had no problems finding any of the ingredients at my local grocery and made no ingredient modifications. I added the full 3 tablespoons of soy sauce and instead of low-sodium I used regular. I prefer using regular soy sauce and not adding additional salt in recipes. Finally, I added the pesto to one pound of spaghetti and there was still leftover pesto. This recipe makes more pesto than the four servings suggested by the recipe I would say closer to 6-8 servings. I followed the remainder of the recipe as written.
I love pesto and I was impressed with this recipe. I like that instead of the traditional basil, this pesto uses cilantro. Additionally, the soy sauce creates a great umami flavor not normally tasted in traditional pesto. The cilantro brought out a great fresh taste to the recipe and worked very well with the soy sauce. I found that this made a lot of pesto and I used an entire pound of pasta. Instead of stirring together all the pesto and pasta, I served the pesto on the plate so that my family could add the desired amount to their serving. Overall, a great pesto recipe with delicious flavor.
This recipe is currently unavailable online, but can be found in the June issue of Everyday Food Magazine. Here is another recipe for Cilantro-Peanut Pesto and one that uses rice wine vinegar here. I haven't tried these two, but I love hearing if anyone has or if they know of another great pesto recipe, feel free to share!