I usually know my tastes pretty well. I can look at a recipe and know whether or not it would be something that I would like or not. However, when I saw this recipe I thought “This will probably be alright, I should try it”. However, I was really wrong with this one. It was better than alright, I loved it. I demolished just about all of it by myself for lunch one day. It is SO SUPER simple as well!

And don’t be afraid of all that cilantro. Cilantro is a funny thing, either you like it or you don’t. There aren’t a whole lot of people on the fence with cilantro. And because cilantro’s stems are tender and mild in flavor you can go ahead and throw them in the food processor as well, saving time!

Pasta with Cilantro-Peanut Pesto

Ingredients:

1 bunch cilantro {stems included}, 1/4 cup leaves reserved for serving
1 clove garlic
3/4-inch piece fresh ginger, peeled
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1/2 teaspoon red-pepper flakes
zest and juice from 1 lime
1 teaspoon light-brown sugar
1/3 cup roasted peanuts, plus additional chopped peanuts for garnish
2 to 4 tablespoons low-sodium soy sauce
12 ounces thin spaghetti or linguine, cooked according to package instructions

Directions:

In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, lime zest and juice, brown sugar, and 1/3 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine. In a large bowl, toss pesto with pasta. Sprinkle additional chopped peanuts and reserved cilantro leaves over top.

*Recipe adapted from Everyday Food, June 2012