Not to be confused with Brexit, this is a simple combination of traditional Mexican ingredients and Italian preparation. While it might seem unusual at first, it’s one you should consider making.
I recently wrote about a variety of pesto recipes in Italy when I made the Carrot Top Pesto, but it occurred to me that I have been making this unusual and very flavorful version for decades, yet I have never shared it with you.
The ingredients that set this particular pesto apart are: cilantro, lime, cumin, and chile powder—mild or medium hot New Mexico chile (I prefer Chimayo chile), plus cayenne. If you were to make this and your chile powder was medium or hot, you could skip the cayenne. It’s completely up to you and your tolerance for heat.
We often serve this by itself on pasta, or use it to marinate pork, chicken, or fish. But one of our favorite ways is what I share you today: stirred into a plate of spaghetti and topped with a few grilled shrimp and wedges of tender grilled red onion.
Spaghetti with Cilantro-Lime Pesto and Grilled Shrimp
Ingredients
- 2 1/2 cups cilantro leaves, washed, stems removed
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/2 cup pine nuts
- 1/4 cup lime juice
- 1 tablespoon New Mexico chile powder (mild to medium hot) *
- 1 tablespoon ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon ground cayenne pepper, more or less to taste
- 1/2-3/4 cup extra virgin olive oil
- 1 pound dried spaghetti
- salt
- freshly ground black pepper
- 18 large raw shrimp
- 3 small red onions
- olive oil
Instructions
- Combine the cilantro, cheese, pine nuts, lime juice, chile powder, cumin, salt, and cayenne in the bowl of a food processor; process until a thick paste forms. With the machine running, slowly add the olive oil starting with 1/2 cup and adding more as necessary to create the preferred texture for your pesto. Taste for seasoning and add more salt or cayenne, if desired. The pesto can be made one or two days ahead and kept in the refrigerator.
- Peel the onions and slice into half, lengthwise, through the root end. Keep the root end intact, but trim the top. Cut each half into three wedges. Place into a shallow dish and drizzle well with oil and season with salt and freshly ground black pepper. Peel and devein the shrimp and add them to the onion wedges, again drizzling them with oil and seasoning with salt and pepper.
- Heat a grill pan or gas grill to high. Bring a large pot of water to a boil, and salt well. Add the spaghetti.
- Grill onion wedges for a while before adding the shrimp. The shrimp will take but a minute or two per side. When onions and shrimp are cooked, keep them warm.
- Toss cooked spaghetti with the pesto, adding a little pasta water to keep it from getting stodgy. Divide among six warmed pasta bowls and top each with three shrimp and three wedges of onion.
- Serves 6.
- Note: this is chile powder and not a chili mix found in grocery stores in the spice aisle. It is pure chile, dried and ground into a powder.
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John / Kitchen Riffs
July 25, 2020 at 8:02 amYou made this dish just for me, right? I LOVE chilies, particularly the New Mexican ones. Really intrigued by the combo of ingredients you used for this dish — the aroma and flavor of this must be awesome. And shrimp is the perfect topper., along with the red onion garnish (and I really like how you’ve prepared the onions). Super recipe — thanks so much.
Cocoa & Lavender
July 27, 2020 at 8:48 amI DID make this just for you, John… and maybe a few others! The red onions this season have been incredibly flavorful and grilling them makes the perfect garnish!
Fran @ G'day Souffle'
July 25, 2020 at 9:35 amFor the pesto, I see you’ve substituted cilantro for the usual basil leaves- isn’t it great mixing and matching various cultures together for our recipes! I’m always on the lookout for new toppings for spaghetti. This looks like it would be a great idea!
Cocoa & Lavender
July 27, 2020 at 8:48 amIt is fun to mix things up — we live in a fusion-forward world, Fran!
2pots2cook
July 25, 2020 at 10:08 amPerfetto ! You just took the best out of two passionate cuisines ! We all are united in so many different ways an it’s so good to know it !Thank you dear David !
Cocoa & Lavender
July 27, 2020 at 8:49 amThere is great culinary passion in these two cultures, isn’t there? Lucky to love them both!
Eha Carr
July 25, 2020 at 5:10 pmWhat a fun read on a Sunday morning ! Pasta and prawns – no enticement for preparation needed ! But not living on your side of the Pond I am not on such a secure footing with flavours south of your border ! Grow and love coriander, use cumin in Asian cooking all the time . . . know far less about all the different chillies . . . but am always ready to learn . . . in other words, whatever John of KR believes I know you meant this for me to try also 🙂 !
Cocoa & Lavender
July 27, 2020 at 8:50 amThere are so many good substitutes for our chiles — a good hot paprika or the like makes a huge difference in this recipe. Eha!
John
July 26, 2020 at 3:29 amI really like the sound of this, David. It reminds me of a pesto we used to make at a place I worked at in the late 90s. We made a peanut pesto, heavy on the coriander/cilantro. I’ve just added coriander to my shopping list, so will be making it soon!
Cocoa & Lavender
July 27, 2020 at 8:51 amOoh — peanut pesto sounds really interesting — must give that a try. I would think coriander would be perfect for your garden in the mountains, John!
Frank Fariello
July 26, 2020 at 5:27 amLovely dish, David! I do enjoy “fusion” cooking when it’s done right—and it is certainly is here. By the way, that’s very pretty bowl. Mexican?
Cocoa & Lavender
July 27, 2020 at 8:53 amThanks, Frank — it is fun to mix things up a bit, but you are so right — it must be done well! Thanks for saying this was. Yes, the dish is Mexican and I have learned a lot about the potter from this post; apparently he is quite famous in Guanajuato. His name is Gorky Gonzales and he has a great website.
Joseph
July 26, 2020 at 8:04 amSounds delicious. We live in Mexico, so we a lot of Italian/Mexican mixing up. A tip: try a pasta sauce from huitlacoche! That is, of course, the fungus from ears of corn. It is totally amazing
Cocoa & Lavender
July 27, 2020 at 8:54 amThanks for your note, Joseph! Huitlacoche is one of our favorites and we get it only rarely in the market. Last year, I used it for tacos. If I see it this year, it is definitely going on pasta!
Ron
July 26, 2020 at 8:17 amDavid, I knew when I saw this on IG it would have to be made in our kitchen. Fresh coriander is an expensive herb here, but I do have some chopped and frozen. Do you think frozen would work?
Thanks for sharing a great recipe idea.
Cocoa & Lavender
July 27, 2020 at 8:55 amHey, Ron — yes, I think the frozen cilantro would work fine in this, as I freeze the pesto if I make too much. It would never have occurred to me that cilantro would be expensive anywhere. It is amazing what we take for granted.
MARY
July 26, 2020 at 9:16 amDavid, I love Gorky pottery too! They have a nice selection at Green Things/Zocalo Village. This pasta dish looks delicious! Always love your blogs! MARY
Cocoa & Lavender
July 27, 2020 at 8:56 amThanks, Mary — I am really glad to know Gorky’s pottery is available locally. Thanks for your kind comment and I hope you and Doug are well.
Christina Conte
July 26, 2020 at 10:57 amLooks beautiful, David! I’m not a cilantro fan, though, so this is one of the few recipes I won’t be trying 🙂 haha! To be honest, I adore basil, but not really a basil pesto fan (however, I probably need to taste it in northern Italy to be sure!) Love your photos as always!
Looking forward to part two of your cooking class! Really enjoyed the first one!
Cocoa & Lavender
July 27, 2020 at 8:57 amI actually thought of you when I posted this, Christina! But I had forgotten pesto isn’t your favorite in general. I do think you should try it in Liguria — it is much subtler there: smooth and creamy and perfect.
sherry
July 26, 2020 at 8:54 pmthis looks fabulous david. i like to make pesto with whatever herb i have around the place – so i chuck in coriander and basil and parsley and mint even. and lots of parmesan and olive oil! delish. this looks really tasty!
Cocoa & Lavender
July 27, 2020 at 8:58 amThanks, Sherry — your note reminders me that I make a killer thyme pesto. I had all but forgotten it until you mentioned using all herbs!
Jeff the Chef
July 27, 2020 at 3:04 amAs always, I admire your beautiful photos! Just the mention of cilantro and lime juice mixed with pasta gets my juices flowing! I love shrimp, too – but I could devour this pasta with or without it, I’m sure. I happen to have a package of New Mexico chiles in the cupboard that I’ve been making salsa out of. Maybe this is what I should do with them next!
Cocoa & Lavender
July 27, 2020 at 8:59 amI think you will love this pesto, Jeff — it is perfect on its own, or with a protein. Enjoy!
Raymund
July 27, 2020 at 3:31 pmGrilling those onions would bring out its flavour and sweetness. Love that pasta
Cocoa & Lavender
July 28, 2020 at 7:18 amIt does, Raymund! They are so sweet.
sippitysup
July 28, 2020 at 9:25 amI hope I was one of the “others”! GREG
Cocoa & Lavender
July 30, 2020 at 2:13 pmYou were, indeed.
Karen (Back Road Journal)
July 29, 2020 at 1:27 pmI’m always taking ingredients from one country and cooking them in a style of another one. I love your combination here, especially topped with the shrimp and red onions.
Cocoa & Lavender
July 30, 2020 at 2:13 pmIt is a lovely combination, Karen, and quite healthy!
speedy70
July 30, 2020 at 12:22 amComplimenti, un piatto molto invitante!!!!
Cocoa & Lavender
July 30, 2020 at 2:15 pmGrazie tante! E grazie per aver visitato Cocoa & Lavender!
Kelly | Foodtasia
July 30, 2020 at 1:11 pmDavid, what a brilliant flavor combination! And such a clever title! 🙂 I love cilantro so I’ll have to give this a try!
Cocoa & Lavender
July 30, 2020 at 2:16 pmThanks, Kelly! You and I like a lot of the same flavors!
Gloria
July 31, 2020 at 6:30 amAww David I love shrimp and many times I dont made. This looks absolutely delicious abd yumm.
Hugs
Gloria
Cocoa & Lavender
August 4, 2020 at 6:58 amThis combines such wonderful flavors to go with the shrimp, Gloria. I hope you met make it and enjoy it!
Valentina
July 31, 2020 at 4:39 pmNot sure what I’m more into, the delicious cultural mix of flavors, or the fun name you applied to it. I’ve made chimichurri with cilantro, but never pesto. Definitely going to give it a go. I love it with this recipe, and I would love to have it at the ready for adding to all sorts of things. Love it. Hope you have a great week ahead, David. 🙂 ~Valentina
Cocoa & Lavender
August 4, 2020 at 7:00 amIt is a great bass recipe, Valentina. I can’t tell you how many more ways we use this than traditional basil pesto. It lends itself to a lot of uses. And, yes, I had fun with the name of the post!
Marcelle
August 1, 2020 at 12:24 amOh. My. Goodness. This is genius and I already KNOW this will be a huge hit with my crew. Sorry for the all caps. I’m not yelling. LOL I seriously can’t wait to try this. 🙂 Pinned!
Cocoa & Lavender
August 4, 2020 at 7:01 amI didn’t think you were yelling at me, Marcelle! Glad you like the recipe, and that you think your family well, as well.
Susan Manfull
August 18, 2020 at 7:13 pmI thought I had commented on this yummy recipe. The flavors are some of my very favorite! Gosh, does this look good! (Love the dishes, too!)
Cocoa & Lavender
August 21, 2020 at 7:21 amWe love the two dishes you gave us, and had no idea they were by famous potter! Who knew? I know you’ll love this dish… It will take you right back to your roots in California!
Inger @ Art of Natural Living
August 20, 2020 at 7:38 amCilantro pesto has always been a favorite–I’ll have to try with your delicious sounding add-ins! Like you I’ll make pesto with a whole variety of herbs and greens!
Cocoa & Lavender
August 21, 2020 at 7:21 amThis one is just a little different from all the others… It relies much more on the additional flavors then on the herb.