fettuccine with spicy cilantro pesto

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.

ingredients

  • 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

method

  1. 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.
  2. 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.

serves 4-6.

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