Tuesday, June 11, 2013

Pasta with Cilantro-Peanut Pesto

I got this recipe with my Harvest Bin two weeks ago and my family loved it so I thought I would share it.

Also, if you haven't heard of Dandelion Organic Delivery it's really awesome. Fresh, local, organic, produce at your door. Plus, they always include a recipe list of recipes that use the ingredients in your bin. It's brilliant. I like it. You can check it out here and... if you want to sign up tell them I referred you!

Pasta with Cilantro-Peanut Pesto
This recipe was originally from Everyday Food, June 2012
Total Time 20 minutes Yield 4

1 bunch cilantro, 1/4 cup leaves reserved for serving
1 clove garlic, smashed and peeled
3/4 inch piece fresh ginger, peeled and minced
2 Tablespoons olive oil
1 Tablespoon toasted sesame oil
1/2 teaspoon red pepper flakes
1/2 teaspoon grated lime zest, plus 2 Tablespoons lime juice (I don't have a zester so I skipped the zest)
1 teaspoon light brown sugar (I used pure maple syrup)
1/3 cup roasted peanuts (I used 1/3 cup Adams chunky peanut butter)
2-3 Tablespoons low sodium soy sauce

Noodles of your choice (I used rice noodles)

In a food processor combine cilantro, garlic, ginger, olive and sesame oils, red-pepper flakes, lime juice, maple syrup and peanut butter. Pulse until a coarse paste forms. Add soy sauce and pulse until combined. In a large bowl toss pasta with pesto. Roughly chop remaining peanuts to garnish (I rarely garnish)

It was yummy. I ate it hot and then cold the next day with sauteed shrimp. The cilantro was so fresh tasting and I love a good peanut sauce!!