Friday, February 12, 2010

Parsley Cilantro Pesto

This recipe was based on Martha Stewart's Parsley Cilantro Pesto recipe.

I got one bunch of parsley and one bunch of cilantro this week from the CSA. So I googled "parsley cilantro recipes", and this one came up. Don't you love google?

Anyway, I adjusted it, because I can't help myself. It's a sickness really. It was very good, and I have to say the pasta is great with some diced avocado mixed it as you eat it. I have a lot of ripe avocados, thanks to my boss.

Parsley Cilantro Pesto
3/4 lb whole wheat spaghetti: 0.97
1 bunch parsley, rinsed: 0.79
1 bunch cilantro, rinsed: 0.79
2 cloves garlic
juice and zest of 1.5 lemons (because that's what I had): 0.45
1/2 cup cannellini beans (leftover from the pate): 0.25
3 Tbsp grated parmesan: 0.34
1/4 cup olive oil: 0.44
1/2 tsp salt
Total: $4.03 for 6 servings, or $0.67 per serving.

Cook pasta according to package directions.

Chop garlic in food processor first. Add beans, parsley, cilantro, juice and zest, parmesan, and salt. Puree until smooth, scraping sides if necessary. With blade running, stream in olive oil.

Toss with cooked pasta. This is very "fresh" tasting, according to my spouse. My kid just loves green spaghetti.


Joanne said...

There is absolutely no such thing as too much cilantro. Or too many avocadoes. At least in my life. What a delicious sounding pesto and great pasta dish!

Sheri (Green and Crunchy) said...

Green spaghetti! Love it!
I am going to try this on a bed of spiralized zucchini noodles. Yum!
Thanks for sharing :)