Reviewed: Nov. 3, 2009

A nice change for pesto. I wasn't sure about the combination of cilantro and parm. cheese and walnuts, but it actually works. I used whole wheat pasta, omitted the pepper, added a few tablespoons of lime juice and used less olive oil for a chunkier pesto. Just be careful not to use too much cilantro, or else it becomes bitter.

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Oh, yummers

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Reviewed: Sep. 22, 2009

This was allright. I guess I prefer classic basil pesto.... Don't get me wrong... this was good, just not great (or something I'd make again). My fiance agrees. We both felt that the end product was terribly dry (this recipe calls for waaay too much pasta, IMHO). Additionally, I felt that the cayenne was out of place. While I like the kick it imparted, I found it unnecessary and a tad odd for my liking. Tossed with whole wheat penne, this was an average, yet filling meal. I must admit, this was quite easy to prepare and economical to boot (cilantro is REALLY cheap compared to basil). I'm glad I tried this, but will stick to the "real" thing from now on. Thanks for sharing your unique idea though, Gena :)

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Sep. 1, 2009

I like the amount of garlic, but I'm a garlic lover (and used small cloves). I didn't have any nuts, so I just omitted them; and it turned out fine. Same with the Parmesan--I put in a little chicken bouillon as a substitute. I probably only put in half of the olive oil and added some water to keep the fat down, which didn't cause any problems. I threw some ground turkey into the sauce & let it cook on the stove a little, which turned out surprisingly well (though chopped chicken would probably be best). I added some chunks of avocado at the end, which was delicious :) A great, economic recipe...yummy!

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LoreWoody

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Reviewed: Aug. 19, 2009

I used pine nuts, and lime juice instead of vinegar. I liked this recipe although 5 cloves of garlic is WAY too strong. My husband took one bite and said that the amount of garlic was burning his mouth. He wouldn't eat anymore so now I've just wasted 1 lb of pasta. I would think 2 cloves of garlic is enough, especially since you're eating it raw. This is the first time I've made pesto with cilantro though and am pleased that there are other alternatives to basil based pesto which can be more expensive. Maybe next time I'll try the walnuts or pecans since they're cheaper than pine nuts.

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DMR

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Reviewed: Aug. 18, 2009

Pretty good. I also subbed pine nuts for the kind called for. Next time I will use lime juice instead of vinegar. Otherwise, somewhat bland. Maybe I needed to add salt or something.

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casedilla

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Reviewed: Aug. 15, 2009

You really have to be a fan of cilantro to like this one - I thought it was really tasty but my boyfriend didn't care for it. An easy way to make an interesting, quick pasta dish.

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medstudentcook

Cooking Level: Intermediate

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jul. 18, 2009

This is a really good pesto! I substituted toasted pine nuts for the nuts and used a tablespoon of fresh lime juice instead of vinegar. Definitely a keeper to make again.

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jann

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2009

This came out really well though i have to say, i couldn't tell that there was cilantro in it [instead of the usual basil]. I did change it a bit. I didn't have any white wine vinegar so i used red and added a couple of squirts of lemon juice. The large [more than normal] amount of garlic made it delightfully spicy. Also, when i mixed the pesto with the pasta, i added one finely chopped tomato and 1/4 of a bell pepper and it gave the final dish a little more texture and freshness.

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Erin Cavanaugh

Cooking Level: Beginning

Living In: Pompano Beach, Florida, USA

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Reviewed: Jul. 14, 2009

Delicious! Made this with pasta to searve with chicken. Pasta could have been served on it's own...family loved it! Cayanne gave it a little kick and just love that this was made with cilantro. Will definitely make again.

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lovetocook

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Reviewed: Jul. 10, 2009

I love the idea of pesto made with something other than basil. This required more oil than called for to blend all the ingredients. Maybe I will enjoy this as a cold salad, but I was disappointed with the taste and texture when the cilantro pesto mixed with the warm pasta.

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jun. 29, 2009

This was great...a wonderful take on the old basil pesto...even my kids loved it! Although I did add only three cloves of garlic :)I will be trying this on many other dishes it was yummy.

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Kelly H-B

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Reviewed: Jun. 6, 2009

I'd give this 10 stars! I didn't make the pasta. Only made the pesto and left out the nuts. Then I mixed the pesto with some ricotta cheese and used to make crostini. Just spread some olive oil on some slices of French bread, toast under the broiler, top with slices of tomato, then ricotta and cilantro pesto mixture, then sprinkle parmesean cheese over all and broil for 1 minute. Yum!

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Lori

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Jan. 25, 2009

I made this tonight (the pesto)and it was good. I omitted the nuts, vinegar. 2 cloves of garlic was plenty like another person suggested. I will make again. Thanks

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wilmany64

Cooking Level: Expert

Living In: Glen Allen, Virginia, USA

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Reviewed: Jan. 11, 2009

Easy and YUM! We are nuts about pestos in our house and I am so happy to add this to our collection of different types:)

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mama of four

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2009

I used chili powder instead of cayenne, lime juice instead of vinegar and walnuts then let it sit in the refrigerator for a few days. When I mixed it in with the hot pasta I grated parmesan on top. Delicious

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anewshootingstar

Cooking Level: Intermediate

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Jan. 5, 2009

Most delicious. The taste was strong, so maybe not for everyone.

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Julia K

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Reviewed: Jan. 3, 2009

OOOHHH this is soooo good!!! I had a bumper crop of Cilantro this year and didn't know what to do with it all....well this was the perfect solution!!! BTW- this is easy to freeze and enjoy throughout the winter months!!! I love this on anything you usually use cilanto & oil on....I love it on fish, in dressings/vinagerettes. On grilled steak!!!! or even just on a good hearty bread!!

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KAWGIRL

Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

Living In: Wooster, Ohio, USA

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Reviewed: Oct. 9, 2008

This is excellent! I followed the recipe as far as the pesto goes but then decided to add chicken. I cooked the boneless chicken breast with garlic, red onions, and yellow peppers. MMMM! My guest thoroughly enjoyed it and I plan to pass this one on.

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EmeraldApes28

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Reviewed: Sep. 26, 2008

With rice wine vinegar, salt & pepper and a last minute addition of a jalapeno-we had a great meal. I took jumbo shrimp and sauteed in a little of the pre-vinegared pesto mix. Toasted pecans, some good quality pec romano and lots of olive oil made the bowties exciting with a light coating of pesto. Plopped a few shrimp on each plate and served with a light, sweet white. Tastyness!

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GUIDOSWIFE

Cooking Level: Expert

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Reviewed: Aug. 1, 2008

This was good while concentrated, but somehow too mild once we added it to pasta with some oil. I let it sit for 2 nights before we used it, so the flavors would meld. I added some red pepper flakes. I'm glad we tried it, and we have some left, but I don't think I'd make it again (and we're cilantro lovers!)

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Lindsay H

Cooking Level: Expert

Home Town: Wayne, Pennsylvania, USA

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Fabulous Cilantro Pesto

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