- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 2 cups (packed) fresh cilantro leaves
- 1/4 cup toasted pine nuts
- 1 teaspoon freshly grated lemon zest
- Kosher salt and freshly ground black pepper to taste
- In a food processor, combine the olive oil, garlic, cilantro, pine nuts and lemon zest. Blend until smooth.
- Season with salt and pepper to taste.
- Cook the pasta according to package instructions.
- Toss the cooked pasta with the pesto sauce.
- Serve hot or cold.
cilantro
pesto
pasta
vegetarian
easy
dinner