Home Oven Recipes Linguine with Cilantro And Chive Pesto recipes Recipes

Linguine with Cilantro And Chive Pesto recipes Recipes

May 08, 2021

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Ingredients:

  • 4 garlic cloves, crushed
  • 3 cups (lightly packed) fresh cilantro leaves
  • 1 1/4 cups sliced (1-inch) fresh chives
  • 2/3 cup water
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 1/2 cup hazelnuts, toasted in a 350-degree oven for 10 to 12 minutes, skin left on, or pecans
  • 1/2 cup hazelnuts, toasted in a 350-degree oven for 10 to 12 minutes, skin left on, or pecans
  • 1/2 cup extra-virgin olive oil
  • 1 pound linguine, preferably imported
  • 1/2 cup grated Parmesan cheese
  • pepper flakes

Instructions:

  1. Put the garlic, cilantro, chives, water, salt, and pepper in a blender (a blender makes a smoother pesto than a food processor) and blend for about 30 seconds, until pureed. (You may have to the push the mixture down into the blender a few times.) Add the nuts and all but 1 tablespoon of the oil and process until you have a beautiful green puree. (Makes about 2 cups.)
  2. Transfer the pesto to a bowl and pour the remaining 1 tablespoon olive oil over the top; this coating will prevent discoloration. Refrigerate until ready to use. (The pesto will keep for a couple of days.)
  3. At cooking time, bring 4 quarts salted water to a boil in a large pot. Add the linguine, stir well, and cook for about 10 minutes, until al dente (or to your taste).
  4. Scoop out 1 cup of the pasta cooking liquid and drain the pasta. Return the pasta to the pot and add the reserved water, the pesto, and ¼ cup of the Parmesan cheese. Mix well.
  5. Divide the pasta among four hot plates. Serve with the remaining ¼ cup cheese and, if desired, pepper flakes.

Linguine with Cilantro And Chive Pesto recipes • Yield: 2 servings
Ingredients:

  • 4 garlic cloves, crushed
  • 3 cups (lightly packed) fresh cilantro leaves
  • 1 1/4 cups sliced (1-inch) fresh chives
  • 2/3 cup water
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 1/2 cup hazelnuts, toasted in a 350-degree oven for 10 to 12 minutes, skin left on, or pecans
  • 1/2 cup hazelnuts, toasted in a 350-degree oven for 10 to 12 minutes, skin left on, or pecans
  • 1/2 cup extra-virgin olive oil
  • 1 pound linguine, preferably imported
  • 1/2 cup grated Parmesan cheese
  • pepper flakes

Linguine with Cilantro And Chive Pesto recipes Nutrition Facts:
• Diet:
• Calories: 191.95
• Fat: 217.01
• Carbs: 125.28
• Protein: 110.29
• Cholesterol: 16.85
• Calcium: 127.21
• Sodium: 102.22

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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