Linguine with Cilantro Pesto

Linguine with Cilantro Pesto
Mark Boughton Photography / styling by Teresa Blackburn Mark Boughton Photography
  • Yield: 6 servings


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


  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.

Nutritional Info *per serving

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