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Linguine with Cilantro Pesto

Linguine with Cilantro Pesto
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2010/11/14509_lin_cil_pest_c.jpg?w=98
  • Yield: 6 servings

Ingredients

3 garlic cloves
3/4cup packed fresh cilantro
1/2cup packed fresh parsley
1/2cup extra-virgin olive oil
1/3cup finely grated Parmigiano Reggiano
1/4cup chopped walnuts
1tablespoon fresh lemon juice
1/2teaspoon kosher salt
1/2teaspoon coarsely ground black pepper
12ounces dried linguine, cooked and drained

Instructions

  1. Place garlic in a food processor, pulse to chop. Add cilantro, parsley, oil, cheese, walnuts, lemon juice, salt and pepper; process until a paste forms. Toss with warm pasta.

Recipe by Bruce Weinstein and Mark Scarbrough.

Nutritional Info *per serving

  • Calories 430
  • Fat 25g
  • Sodium 230mg
  • Carbohydrate 43g
  • Fiber 3g
  • Protein 10g
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