Recipes With Basil And Cilantro
My family and I eat pesto at least once a week. Obviously, because pesto is super delicious but mainly because it is one of the fastest dinners you can make. With two little boys always demanding attention, I sometimes don't have the time or energy to stand in the kitchen for an hour. That's where pestos come in. In the time it takes the pasta to cook, you can whip up a delicious pesto for it.
Another reason why we're eating so much pesto...My 16-month-old demands that he always eat with a fork. Which is good but also makes a
Ginormous mess when we try to give him soup, cereal, or anything with a lot of sauce. Pesto clings to the noodles so there are no giant splats of tomato sauce landing on the floor, walls, hair, and every other imaginable place. Sure, we still have the occasional noodle that falls on the floor. However, my little chunk loved this Cilantro Basil Pesto so much that he was extremely diligent in eating it. I was shocked. His bib was spotless, his hand (licked) clean, and there was no need for a full body scrub. He did have a beautiful bright green smile though!
Easy Cilantro Pesto (no Nuts)
I used to always buy my pesto sauces at the store until I learned that even the best vegan store-bought pesto doesn't come close in flavor to homemade pesto. The freshness and rich green color are not something that any manufacturer can put in a jar. Just make your own...it's so worth it!
When I made this Cilantro Basil Pesto I was really planning on just making a simple basil pesto. I didn't have enough basil left though but still had a lot of cilantro so I decided to combine the two. I also added a chunk of ginger to it for more flavor. The result was amazing! The best part is that there are no elaborate directions. Pop all the ingredients in a food processor or blender, pulse, and...
If I have leftover pesto I love putting it on sandwiches, vegan Caprese salads, on pizza, or as a garnish for soup. What is your favorite pesto use?
Spicy Thai Marinade With Basil And Cilantro Recipe
1) Pesto tastes delicious either over hot pasta or in a cold pasta salad. 2) if not used right away, store the pesto in an air-tight container topped with a layer of olive oil to keep fresh.3) Use gluten-free pasta or vegetable noodles to make without gluten.Pesto can be made by crushing the ingredients in a mortar & pestle. But I prefer the convenience of the food processor.
Garlic: Fresh cloves are best. However, if you don’t like the pungency of raw garlic, replace with ¼ teaspoon of garlic powder.
White miso paste: Miso is a fermented paste made from soybeans. Look for it in tubs near the tofu in the refrigerated section of the grocery store.
Simple Cilantro Pasta
If you’d rather not use miso, you can simply omit it. Or replace it with your preferred amount of vegan parmesan or nutritional yeast.
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
One word of caution: Don’t replace fresh basil with dried. Dried basil has its place in soups and sauces, but it just won’t work in pesto. Actual leafy greens are a must.
Cilantro And Mint Salad Recipe
If you’re concerned about it oxidizing and losing its bright green color, cover the top of the pesto with a thin layer of extra virgin olive oil to minimize its contact with air.
Classic pesto gets a twist with the addition of cilantro, pistachios, and miso paste. Its bright, vibrant flavor is wonderful tossed with pasta, slathered on sandwiches, or stirred into rice.
Calories: 163 kcal | Carbohydrates: 7 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Sodium: 115 mg | Potassium: 252 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 1286 IU | Vitamin C: 9 mg | Calcium: 56 mg | Iron: 1 mg
Thai Basil And Cilantro Salad
Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen. She's also the author of Living Vegan For Dummies, 2nd edition, which will be out in stores in December 2023. Cadry loves sharing vegan comfort food classics that come together quickly. Her work has been featured on NBC News, Mashable, Yahoo, Buzzfeed, Parade, Huffington Post, VegNews, and Vegan Food & Living.
If you’d rather not use miso, you can simply omit it. Or replace it with your preferred amount of vegan parmesan or nutritional yeast.
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
One word of caution: Don’t replace fresh basil with dried. Dried basil has its place in soups and sauces, but it just won’t work in pesto. Actual leafy greens are a must.
Cilantro And Mint Salad Recipe
If you’re concerned about it oxidizing and losing its bright green color, cover the top of the pesto with a thin layer of extra virgin olive oil to minimize its contact with air.
Classic pesto gets a twist with the addition of cilantro, pistachios, and miso paste. Its bright, vibrant flavor is wonderful tossed with pasta, slathered on sandwiches, or stirred into rice.
Calories: 163 kcal | Carbohydrates: 7 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Sodium: 115 mg | Potassium: 252 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 1286 IU | Vitamin C: 9 mg | Calcium: 56 mg | Iron: 1 mg
Thai Basil And Cilantro Salad
Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen. She's also the author of Living Vegan For Dummies, 2nd edition, which will be out in stores in December 2023. Cadry loves sharing vegan comfort food classics that come together quickly. Her work has been featured on NBC News, Mashable, Yahoo, Buzzfeed, Parade, Huffington Post, VegNews, and Vegan Food & Living.
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