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.
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Mollie Katzen’s Cilantro Walnut Pesto
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh take on a classic, this dish features a vibrant pesto made from cilantro and walnuts tossed with pasta, crisp vegetables, and creamy mozzarella. It’s a perfect light meal for a warm day.
Ingredients
- 8 ounces (227g) pasta (fusilli or cavatappi)
- 1 to 2 tablespoons (15ml to 30ml) extra-virgin olive oil
- 1/2 teaspoon (2.5ml) salt
- 1/2 cup (118ml) Cilantro-Walnut Pesto (recipe follows)
- 1 teaspoon (5ml) 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 (113g to 170g) fresh mozzarella - in small dice
- Black pepper to taste
- 1 cup (237ml) walnut halves
- 1/2 teaspoon (2.5ml) minced or crushed garlic
- 1 cup (237ml) firmly packed cilantro (leaves and smaller stems)
- Scant 1/2 teaspoon (2ml) salt
- 6 tablespoons (89ml) extra-virgin olive oil
- Minced fresh cilantro
- Halved cherry tomatoes
- Chopped walnuts
Instructions
- For the Cilantro-Walnut Pesto: Place the walnuts in a blender or the small bowl of a food processor, and grind to a coarse meal.
- 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).
- Run the machine while you drizzle in the oil. Transfer to a container with a tight fitting lid, and refrigerate until use.
- For the Pasta: Cook the pasta according to the package instructions. Drain, then toss with olive oil, salt, 4 tablespoons (60 ml) of the pesto, and the vinegar. Stir to blend thoroughly, let it cool to room temperature.
- Stir in the vegetables (red bell pepper and snow peas), followed by the mozzarella and black pepper to taste.
- 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 (minced fresh cilantro, halved cherry tomatoes, and chopped walnuts).
Notes
- Make the Cilantro-Walnut Pesto well ahead of time, as noted in the description, for optimum flavor.
- Allow the cooked pasta to cool to room temperature before stirring in the vegetables and mozzarella to prevent the ingredients from wilting or melting.
- The recipe can be served warm, at room temperature, or chilled, offering versatility in preparation and serving.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 200g
- Calories: 550
- Sugar: 4
- Sodium: 500
- Fat: 35
- Saturated Fat: 6
- Unsaturated Fat: 28
- Carbohydrates: 50
- Fiber: 6
- Protein: 15
- Cholesterol: 20
Frequently Asked Questions
Can I substitute basil or parsley for the cilantro in Mollie Katzen’s pesto?
Parsley is the closest substitute and gives a similarly fresh, herby result without the polarizing flavor cilantro can have. Basil will shift the pesto toward a more Italian profile, which changes the character of the sauce significantly.
How finely should the walnuts be processed in the pesto?
Pulse them until they are broken down but still have some texture. Over-processing turns the walnuts into a paste, which makes the pesto heavy and dense rather than bright and fresh. 
How long does cilantro walnut pesto keep in the refrigerator?
It stays fresh for about 3 to 4 days in a sealed jar. Pressing a thin layer of olive oil over the surface before closing the lid helps prevent oxidation and keeps the color from browning.
If you have this reciepe every now and then, surely you will get rid off High blood pressure and cholesterol problems.