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  • Summary

    Almost every time I share a recipe that includes culantro, the recipient thinks it’s a typo. It’s also called recao, and it tastes strikingly like a blend between parsley and cilantro. I love it and have started to use it instead of cilantro in soups, stews, and braised meats. Here’s my take on pesto using this versatile herb. It’s great in chicken salad and on pizza or pasta.

    Ingredients

    • 2 garlic cloves
    • 1/2 teaspoon salt, plus more to taste
    • Freshly ground black pepper
    • 2 tablespoons pine nuts
    • 2 tablespoons olive oil
    • 1 cup packed fresh culantro leaves
    • 1/3 cup grated Parmesan and/or Pecorino Romano cheese

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 253 % Daily Value *
    • Total Fat: 25 g 38%
    • Saturated Fat: 6 g 31%
    • Trans Fat: 0 g %
    • Cholesterol: 8 mg 2.64%
    • Sodium: 879 mg 36.63%
    • Calcium: 244 mg 24.36%
    • Potassium: 12 mg 0.35%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.69%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 2 g %
    • Dietary Fiber: 0 g 1.24%
    • Sugar: 0 g
    • Protein: 9 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 0.01%
    • Vitamin C 1.55%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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