On a scale of 1-10, how skeptical are you about a green pasta that's not technically pesto? You can't say 10, because 10 is like fake-moon-landing-skeptical, and I refuse to believe you feel that strongly about pasta. Well, maybe I could believe it.
So, admittedly when I made this pasta it was designed more for health than taste. For my first time making it, I couldn't believe how good it was straight out of the food processor. Needless to say, this will be a staple for me for years to come. It's really pretty subtle, you'd think with two strong flavors like parsley and cilantro merging, it would be a bit much, but mix it in with grape seed oil, and always delicious pecans and you've got pretty impressive, super-healthy pasta dish. I didn't even add any cheese to mine, you can, about 1/4 cup of Parmesan would make this way, way more reminiscent of real pesto, but it's only the middle of January and I can't dive down that rabbit hole just yet.
Cilantro (and parsley) move out heavy metals. I've said it before and I'll say it again. It also assists with digestion and is a good source of A,C,K vitamins. Plus the mood boosting B vitamins can be found in smaller amount. It's also a good balanced source of omega-3 and omega-6, which have been a big deal in health news lately.
Parsley (!) can inhibit tumor growth, especially in the lungs. That's amazing. It's very high in vitamin K, which is shown to support bone health. Also a good source of vitamin C and A. As well as folate, magnesium (which I'm currently kind of obsessed with), iron, and copper.
I think I've given you enough links to keep you busy for a while.
Here's what you'll need for 2 servings:
- 2 cups of dry pasta - I used whole grain with added omega-3
- Parsley and cilantro about 30 stalks of each
- 1 cup pecans
- 3 tablespoons of grape seed oil
- 3 cloves of garlic - peeled
- 1 teaspoon of salt - use something healthy: Himalayan, Celtic, or my personal favorite Aussie Flake. I'll never shut up about this salt.
- optional: 1/4 cup of shredded parmesan
- Cook pasta as directed on the box, mine took 11 minutes. That was more than enough time to make the sauce.
- Blend pecans, salt, parsley, garlic, cilantro, and oil in a food processor, until smooth.
- Put your sauce in the bottom of a bowl large enough to fit all the pasta when it's done.
- Once your pasta is cooked and drained, toss it in with the sauce. Stir for long enough to make sure your pasta is fully coated.
- Serve immediately.
I definitely recommend serving this dish warm, and it reheats well. So, it'll be alright if you have to make it beforehand. Enjoy!