Mollie Katzen’s Cilantro Walnut Pesto

Give a bowl of pasta a nutty, herbaceous kick with a generous dollop of tangy Cilantro Walnut Pesto from Mollie Katzen.
By Kalle Bergman

Cookbook author Mollie Katzen, who has a new book out titled, The Heart of the Plate: Vegetarian Recipes for a New Generation gives a bowl of cavatappi pasta a nutty, herbaceous kick with a generous dollop of tangy Cilantro Walnut Pesto. This lighter version of the iconic Italian staple breathes new life into soups, grains and pastas and sets the perfect tone for spring to come.

Sign up for the Honest Cooking Newsletter

See Also

Curaçao Cuisine Defined by These Local Tastemakers 

5.0 from 1 reviews

Mollie Katzen's Cilantro Walnut Pesto

 

Print

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Enjoy this light, refreshing – and slightly different – pasta salad. It will look familiar, but taste surprising, in a very subtle way—try it hot or cold. Be sure to make the pesto well ahead of time for optimum flavor.

Author: Mollie Katzen for California Walnut Board

Recipe Type: Pasta

Cuisine: Italian

Serves: 4

Ingredients

For the Pasta

• 8 ounces pasta (fusilli or cavatappi)
• 1 to 2 tablespoons extra-virgin olive oil
• ½ teaspoon salt
• ½ cup Cilantro-Walnut Pesto (recipe follows)
• 1 teaspoon red wine vinegar, or to taste
• 1 small red bell pepper, brunoise or very small dice
• 8-10 snow peas, trimmed and halved diagonally
• Optional: additional minced vegetables: minced carrot, cucumber, and/or fennel
• 4 to 6 ounces fresh mozzarella – in small dice
• Black pepper to taste

For the Cilantro-Walnut Pesto

• 1 cup walnut halves
• ½ teaspoon minced or crushed garlic
• 1 cup firmly packed cilantro (leaves and smaller stems)
• Scant ½ teaspoon salt
• 6 tablespoons extra-virgin olive oil

Optional toppings

• Minced fresh cilantro
• Halved cherry tomatoes
• Chopped walnuts

Instructions

For the Pasta

1. Cook the pasta according the package instructions. Drain, then toss with olive oil, salt, 4 tablespoons of the pesto, and the vinegar. Stir to blend thoroughly, let it cool to room temperature.
2. Stir in the vegetables, followed by the mozzarella and black pepper to taste.
3. Serve warm or at room temperature – or chill, and serve cold. Top it with additional pesto, if you like, plus any of the other optional toppings.

For the Cilantro-Walnut Pesto

1. Place the walnuts in a blender or the small bowl of a food processor, and grind to a coarse meal.
2. Add the garlic, cilantro, and salt, and continue to run the machine until it becomes a uniform green paste (some light walnut texture is fine).
3. Run the machine while you drizzle in the oil. Transfer to a container with a tight fitting lid, and refrigerate until use.

3.2.1230

Photo courtesy of California Walnut Board