Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This pesto incorporates ingredients Disbrowe finds on the ranch: cilantro and pecans. Cotija is an aged Mexican cheese available in many supermarkets and in any Latin grocery. Substitute Parmesan if you can't find cotija. If the sauce is too thick, loosen it with a little hot cooking water from the pasta.

Paula Disbrowe
Recipe by Cooking Light January 2005

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
6 cups (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place cilantro and next 6 ingredients (through chile) in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until well blended. Place pesto in a large bowl; stir in vinegar and black pepper.

    Advertisement
  • Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-sized pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.

Source

Hart and Hind Fitness Ranch, Rio Frio, Texas

Nutrition Facts

429 calories; calories from fat 29%; fat 13.8g; saturated fat 3.5g; mono fat 6.5g; poly fat 1.9g; protein 28.2g; carbohydrates 47.1g; fiber 2.4g; cholesterol 60mg; iron 11.5mg; sodium 492mg; calcium 104mg.
Advertisement