Linguine with Cilantro Pesto

  • Yield 6 servings

Cilantro and parsley team up in the delicious pesto sauce that's perfect over pasta.

Linguine with Cilantro Pesto
Mark Boughton Photography / styling by Teresa Blackburn


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


  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.



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