I don’t think I could possibly describe in words how much I love cilantro or how much I love peanut sauces or how much I love making pesto. Not to mention how much I love eating pasta. This might just be heaven for me.
Plus, it’s a quick and budget-friendly meal. You can’t get much better than that – unless you could make it calorie free. In which case, I would eat the entire pound of pasta all by myself.
More peanut recipe favorites: grilled beef satay / quick peanut noodles / slow cooker peanut chicken / peanut butter and jelly wings
Here’s what you’ll need to make it
- Measuring spoons *affiliate link
- Food processor *affiliate link or high speed blender *affiliate link
- Large stockpot
- Colander
Top make this recipe gluten free, swap your pasta for a gluten free pasta and use tamari sauce instead of soy sauce.
How to make cilantro peanut pesto
Just throw everything into the food processor *affiliate link, toss the pasta with the sauce and garnish with extra peanuts and cilantro. It really doesn’t get much easier than that.
More vegan pesto recipes:
- sun dried tomato pesto
- spinach pesto
- artichoke pesto
- roasted red pepper pest
Cilantro Peanut Pesto Pasta
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Mains
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Description
This pesto is an Asian inspired version of an Italian classic made with cilantro and other flavors that mimic those of a savory peanut sauce.
Ingredients
- 1 pound linguine or gluten-free pasta
- 1 cup roughly chopped cilantro
- 1/3 cup peanut butter
- 1/4 cup peanuts
- 1/4 cup lime juice
- 3 tablespoons soy sauce or tamari sauce
- 3 tablespoon olive oil or vegetable oil
- 1 tablespoon brown sugar
- 1 1/2 tablespoons grated fresh ginger
- 1 teaspoon sesame oil
- 1/4–1/2 teaspoon crushed red pepper
- 2 cloves garlic
For serving:
- Peanuts
- Cilantro leaves
- Lime wedges
Instructions
- Cook pasta according to package instructions.
- In a food processor *affiliate link, add all of the ingredients. Blend until smooth.
- Toss pasta with the sauce and serve with extra cilantro, peanuts and lime wedges.
Keywords: easy, dairy free, vegan, gluten free option
Recipe adapted by Our Best Bites.
Last Updated on December 29, 2020 by Melissa Belanger
I have this recipe on my blog, too. It’s sooo good!
What a nice pesto change. Really look forward to trying your recipe. What would frig life be like if I was to make lots to share or store?
I would say probably about 3 days or so for the fridge, but if you wanted to make a lot you could definitely freeze it. In fact, check out Country Cleaver’s tips for freezing pesto http://www.countrycleaver.com/2012/08/presto-pesto-cubes-how-to-make-and-freeze-pesto.html
This sounds fabulous! I’m definitely going to have to try it out!! Thanks for sharing!
Hello,
We bumped into your blog and we really liked it – great recipes YUM YUM.
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