The mix of herbs that you use for the pesto doesn’t matter too much- just make sure that you’re predominantly using cilantro.
adapted from Temecula Olive Oil.
- 1/3 cup raw cashews
- 2 small Serrano peppers, seeded if you want it less spicy
- 3 garlic cloves
- 1″ piece ginger, peeled
- 1/2 teaspoon ground coriander
- 1/3 cup plus 3 Tablespoons olive oil (I used a combination of Temecula’s Lime and Jalapeño olive oil)
- 2 cups packed cilantro leaves and stems
- 1/2 cup packed mint leaves
- 1/3 cup Italian (flat-leaf) parsley leaves and stems
- 1 1/2 Tablespoons lime juice
- 1 pound dried fettuccine
- Toast cashews on a baking sheet in a 350 degree oven until fragrant (approximately 5-7 minutes). Let cool. Place cashews in food processor and process until they form a rough paste. Add the next four ingredients and pulse several times until incorporated into the paste. Add the fresh herbs and lime juice and process to make a rough paste again. With the motor running, slowly stream in the olive oil and process until smooth. Add salt and pepper to taste, and set aside.
- Meanwhile, cook pasta al dente according to package directions, reserving 1 cup of cooking water. Drain and immediately return to the cooking pot over medium-low heat. Add the pesto and toss well, adding pasta water as necessary to make a uniform sauce that sticks to the fettuccine. When pasta is cooking to your liking and the sauce has come together, serve immediately.