|Fabulous Cilantro Pesto|
"This is a delicious model of the classic with a touch greater zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing."
- 1 (16 ounce) package farfalle pasta
- 1 bunch fresh cilantro
- five cloves garlic, minced
- 1 tablespoon white wine vinegar
- 1/4 cup grated Parmesan cheese
- half of teaspoon cayenne pepper
- half cup walnuts or pecans
- salt to flavor
- half cup olive oil
|Prep : 15M||Cook : 8M||Ready in : 30M|
- Bring a large pot of salted water to a boil. Add the pasta, and go back water to a boil. Cook pasta for 8 to ten minutes, or until al dente; drain well.
- In an electric food processor or blender, mixture cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add greater olive oil until the pesto reaches your favored consistency.
- Pour pesto in a small saucepan and heat over low warmth, stirring continuously, till pesto begins to simmer. Pour over cooked pasta and toss.
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