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Back Fettuccine with Cashew, Mint and Cilantro Pesto

The flavors of basil, cilantro and lime bring this pasta dish to life. Try this unique pasta dish with cashew, mint and cilantro.

Recipe 6


  • 1/3 C Cashews
  • 1 fresh Jalapeno pepper minced
  • 1 Tablespoon minced garlic
  • 1 Tablespoon fresh grated Ginger
  • 1/2 teaspoon ground Coriander
  • 1/3 cup plus 3 Tablespoons Roasted Garlic Reserve Olive Oil
  • 2 C fresh Cilantro leaves
  • 1/2 C fresh mint leaves
  • 1/3 C fresh parsley leaves (preferably flat leaf)
  • 1 1/2 Tablespoons fresh lime juice
  • Sea salt & fresh ground pepper
  • 1 lb dried fettuccine or other pasta


Toast cashews on a baking sheet in a 350 degree oven until fragrant (approximately 5-7 minutes). Let cool. Place cashews in food processor and process until they form a rough paste. Add the next four ingredients and pulse several times until incorporated into the paste. Add the fresh herbs and 1/2 of the olive oil and process to make a rough paste again.

Add the lime juice and the remaining olive oil and mix until smooth. Season to taste with the salt & pepper and set aside at room temperature. Meanwhile, make pasta according to package directions. Drain and transfer to a warmed platter. Pour sauce over pasta and toss well. Serve immediately.

Yield: Serves 6

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