Don't throw out your wilting cilantro in your fridge. Turn it into this easy and exciting Cilantro Peanut Pesto instead. You'll feel so proud of yourself for not wasting food and your stomach will thank you too!
|Cilantro bunch||1 Bunch (100 gm) ((stems and all), cup leaves reserved for serving)|
|Garlic clove||1 (smashed and peeled)|
|Ginger||3/4 Inch , peeled|
|Vegetable oil||2 Tablespoon|
|Toasted sesame oil||1 Tablespoon|
|Crushed red pepper flakes||1/2 Teaspoon|
|Grated lime zest||1/2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Light brown sugar||1 Teaspoon|
|Roasted salted peanuts||1/3 Cup (5.33 tbs) , divided|
|Soy sauce||3 Tablespoon|
|Spaghetti/Linguine||3/4 Pound (cooked according to package instructions)|
|Large shrimps||6 (optional)|
|Salt and pepper||To Taste|
In a food processor, pulse peanuts and pour some out for topping at the end. To the processor, add cilantro, garlic, ginger, vegetable oil, red pepper flakes, lime zest, lime juice, and brown sugar. Pulse until a coarse paste forms. Season with the soy sauce and sesame oil and pulse to combine.
Meanwhile, in a pot of salted water, cook pasta according to package instructions. Reserve cup of the starchy salted cooking water and drain. In a large bowl, toss pesto with pasta while the pasta is still hot. Loosen the pesto with the reserved pasta water if necessary. Sprinkle remaining pulsed peanuts over pasta along with cilantro leaves.
Season shrimp lightly with salt and pepper and a drizzle of oil. Grill for about 1-2 minutes per side, or until they turn pink and the tails start to curl. If you have a lot of shrimp, you can cook them on wooden skewers that have been soaked for about 30 minutes, so they're easier to turn on the grill at the same time. This also makes a beautiful presentation.
Serve with the cilantro pesto pasta.
TIP: The whole point of this recipe is to not waste the cilantro stems. They’re tender and fragrant and can be used in this recipe.