This cilantro peanut pesto pasta is an Asian inspired version of an Italian classic with flavors that mimic those of a savory peanut sauce. Makes 6 servings.
Why I love this cilantro peanut pesto
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
On a side note, I got a really cool new food processor-blender combo machine for my birthday. A food processor was just one of those things that I had decided to live without while we are living in France, but now that I have one I have been looking for as many reasons to use it as I can find.
So far, this cilantro peanut pesto tops my list of uses. Just throw everything into the food processor, 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 basil pesto / artichoke pesto / roasted red pepper pesto
Top make this recipe gluten free, swap your pasta for a gluten free pasta and use tamari sauce instead of soy sauce.
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Cilantro Peanut Pesto | This pesto is an Asian inspired version of an Italian classic with flavors that mimic those of a savory peanut sauce. #dairyfree #pesto
Ingredients
- 1 pound linguine
- 1 cup roughly chopped cilantro
- 1/3 cup peanut butter
- 1/4 cup peanuts
- 1/4 cup lime juice
- 3 tablespoons soy 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, add all of the ingredients. Blend until smooth.
- Toss pasta with the sauce and serve with extra cilantro, peanuts and lime wedges.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: easy, dairy free, vegan
Recipe adapted by Our Best Bites.
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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!
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