Cilantro Pesto Pasta
Classic basil pesto will always hold a place in our hearts, but this peppier, spicier, lime-tinged cilantro pesto recipe takes the Italian staple to a brighter, bolder place. One giant bunch of cilantro (stems included) stands in for basil, giving this pesto its heft.
- 1 large bunch cilantro (about 7 oz.), ends trimmed
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
- 1 serrano chile, halved, seeds removed
- 4 garlic cloves
- ½ cup extra-virgin olive oil
- 2 Tbsp. fresh lime juice
- ¾ cup crumbled Cotija cheese, plus more for serving
- ¼ cup unsalted roasted pumpkin seeds (pepitas), plus crushed for serving
- 1 lb. spaghetti
- 3 Tbsp. unsalted butter
- Cook 1 large bunch cilantro (about 7 oz.), ends trimmed, in a large pot of boiling generously salted water until wilted and dark green, about 45 seconds. Using tongs, immediately transfer to a large bowl of ice water; let sit 1 minute. Drain and squeeze out excess water with your hands. Transfer to a cutting board; coarsely chop. Reserve pot of boiling water.
- Transfer cilantro to a blender and add 1 serrano chile, halved, seeds removed, 4 garlic cloves, ½ cup extra-virgin olive oil, 2 Tbsp. fresh lime juice, ¾ cup crumbled Cotija cheese, ¼ cup unsalted roasted pumpkin seeds (pepitas), and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Blend, adding water 1 Tbsp. at a time as needed, until mostly smooth (you want a little texture). Set pesto aside.
- Cook 1 lb. spaghetti in reserved pot of boiling water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid. Return pasta to pot. Add 3 Tbsp. unsalted butter and reserved pesto and toss, adding pasta cooking liquid ¼ cup at a time as needed to thin out sauce, until pasta is well coated; season with more salt if needed. Divide pasta among bowls; top with Cotija cheese and crushed unsalted roasted pumpkin seeds (pepitas).
- Do Ahead: Pesto can be made 3 days ahead. Transfer to an airtight container; cover and chill.
Cilantro leaves and stems can trap sand, so it's a good idea to rinse them thoroughly before using them in any cilantro recipes. Fill a large bowl with cold water, submerge the whole bunch, and gently shake it to loosen any dirt.
Roughly chop the blanched herbs to give them a head start before tossing them into a food processor or blender with a few other alternative pesto components: Cotija stands in for the usual Parmesan cheese, pepitas or pumpkin seeds in place of pine nuts, lime juice for lemon juice, and an optional jalapeño or serrano chile adds a touch of heat. With a few cloves of garlic and a good glug of olive oil, everything blends into a thick, flavorful sauce. We use it to coat pasta here, but it also makes a great condiment for tacos or toasts, can be thinned with more lime juice and oil (or water) to make a salad dressing, or stirred into sour cream to create a veggie dip.
